Name: Shakshouka Toast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1/2 small onion, finely chopped; 1 garlic clove, minced; 1/2 red bell pepper, diced; 1 cup crushed tomatoes (canned or fresh); 1/4 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/8 teaspoon chili flakes (optional); Salt and black pepper, to taste; 2 large eggs; 2 slices crusty bread, toasted; 2 tablespoons crumbled feta cheese; 1 tablespoon chopped fresh parsley

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If you’re ready to add a burst of color and flavor to your next breakfast or brunch, Shakshouka Toast is about to be your new go-to. Imagine golden toasted bread crowned with saucy tomatoes, sweet peppers, warming spices, and perfectly runny eggs, all finished with tangy feta and fresh herbs. This dish brings the vibrant tastes of the Middle East to your table with minimal fuss—plus, it’s the kind of meal that feels both comfortingly simple and impressive enough to serve to friends.

Ingredients You’ll Need

What makes Shakshouka Toast so fantastic is how it transforms humble, everyday ingredients into something special. Each item plays a starring role—delivering punchy flavors, rich textures, and those signature pops of color.

Olive oil: Brings richness and helps sauté the veggies for a fragrant base.
Onion (1/2 small, finely chopped): Adds sweetness and depth as it softens.
Garlic (1 clove, minced): Delivers a savory punch that’s essential to the sauce.
Red bell pepper (1/2, diced): Adds sweetness and a vibrant pop of red.
Crushed tomatoes (1 cup): The heart of the sauce—use canned or fresh for juicy flavor.
Ground cumin (1/4 tsp): Gives warmth and subtle earthiness to the tomato base.
Smoked paprika (1/4 tsp): Infuses complexity and that unmistakable smoky note.
Chili flakes (1/8 tsp, optional): Offer a gentle kick—adjust for desired heat.
Salt and black pepper: Easily customized to taste, sharpening all the flavors.
Eggs (2 large): Creamy yolks create the classic shakshouka texture when cooked into the sauce.
Crusty bread (2 slices, toasted): Sturdy enough to soak up every delicious drop.
Feta cheese (2 tbsp, crumbled): The salty-tangy topping that completes the dish.
Fresh parsley (1 tbsp, chopped): Brings freshness and a burst of green to finish.

How to Make Shakshouka Toast

Step 1: Sauté the Aromatics

Start by heating olive oil in a skillet over medium heat. Add the finely chopped onion and let it cook for 2-3 minutes, just until it becomes translucent and sweet. This foundation sets the tone for the whole Shakshouka Toast—don’t rush this part, as a well-cooked onion brings out the best in every other ingredient.

Step 2: Add Garlic and Bell Pepper

Once the onion is soft, toss in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, stirring occasionally. The garlic will release a heady aroma, while the bell peppers offer color and sweetness—each bite of Shakshouka Toast should have a little of everything.

Step 3: Build the Sauce

Pour in the crushed tomatoes, then stir in the cumin, smoked paprika, chili flakes (if you like heat), and a good pinch each of salt and black pepper. Let the mixture simmer uncovered for about 5-7 minutes, stirring now and then. This thickens up the sauce just enough to nestle the eggs while deepening all the flavors.

Step 4: Add Eggs and Simmer

Make two small wells in the bubbling tomato sauce, and gently crack an egg into each one. Cover the skillet and cook for 4-6 minutes, just until the egg whites are set but the yolks are still temptingly runny. While that’s happening, pop your bread slices in the toaster so they’re warm and crispy for assembly.

Step 5: Assemble and Serve

Lay out your toasted bread slices—if you want an extra hit of flavor, rub them with a cut garlic clove while still hot. Spoon generous portions of the shakshouka mixture (sauce and an egg) over each toast. Sprinkle over the crumbled feta and finish with a shower of fresh parsley. The moment you cut in and watch that yolk mingle with all those bright flavors, you’ll understand why Shakshouka Toast is so beloved.

How to Serve Shakshouka Toast

Garnishes

The classic finish is a scattering of crumbled feta and fresh parsley—these add just the right salty, creamy, and herbal notes. If you want to take it up a notch, try a drizzle of olive oil or a pinch of extra chili flakes. For one more layer of flavor, sliced avocado or a dash of hot sauce can add richness or heat to your Shakshouka Toast.

Side Dishes

Shakshouka Toast is wonderfully hearty all by itself, but you can round things out with a simple salad of arugula and lemon, sliced cucumbers, or a few olives. For a more filling brunch spread, serve with a bowl of creamy yogurt and seasonal fruit on the side.

Creative Ways to Present

For an extra special touch, cut your toast into points and serve on a large platter for guests to grab and share. Mini Shakshouka Toasts made with baguette slices are perfect for brunch parties. Or, serve the sauce and eggs family-style straight from the skillet, with plenty of toasted bread on the side for everyone to customize their own plate.

Make Ahead and Storage

Storing Leftovers

If you’ve cooked extra sauce or find yourself with leftovers, store just the tomato and pepper base in an airtight container in the fridge for up to 3 days. Hold off on adding the eggs until you’re ready to serve, to keep everything tasting fresh and bright.

Freezing

While the tomato and pepper sauce freezes beautifully, eggs tend to get rubbery after freezing so it’s best to prepare those fresh. Spoon the cooled sauce into freezer-safe containers or bags, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating and assembling your next round of Shakshouka Toast.

Reheating

To reheat, warm the sauce gently in a skillet over medium heat. When bubbling, make fresh wells and cook the eggs as directed—or simply spoon the reheated sauce over freshly toasted bread and top with a just-cooked fried or poached egg for a shortcut version.

FAQs

Can I use different types of bread for Shakshouka Toast?

Absolutely! Thick, crusty bread works best to hold up to the sauce and eggs, but sourdough, rye, or even multigrain all taste fantastic. Just be sure to toast it well so it stays crisp beneath the saucy topping.

What if I don’t have smoked paprika?

You can substitute regular paprika for a milder flavor, or add a hint of chipotle powder for a smoky edge. Even a pinch of cayenne will work if you want more heat in your Shakshouka Toast.

Can I make Shakshouka Toast vegan?

You sure can! Skip the eggs and feta, and try adding sautéed chickpeas or tofu for protein, plus a sprinkle of your favorite plant-based cheese or nutritional yeast.

Is Shakshouka Toast spicy?

Shakshouka Toast is as spicy as you make it. Leaving out the chili flakes keeps things mild and kid-friendly, while adding extra chili or a dash of hot sauce will give adventurous eaters that satisfying kick.

Can I make the sauce ahead of time?

Yes! The tomato and pepper sauce can be prepared up to three days in advance and stored in the fridge. When ready to serve, simply reheat the sauce, cook the eggs, and assemble right before eating for optimal freshness.

Final Thoughts

Give Shakshouka Toast a try next time you want to jazz up your breakfast or brunch routine—you’ll love how the rich, saucy veggies and runny eggs soak into crispy bread. It’s comforting, vibrant, and an absolute delight to share, whether it’s a quick solo breakfast or a weekend treat with friends. Go ahead and bring this Middle Eastern classic to your own kitchen—you’ll be glad you did!

Shakshouka Toast Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A flavorful and satisfying breakfast dish, this Shakshouka Toast combines the rich and spicy flavors of shakshouka with the simplicity of toast, topped with eggs, feta cheese, and fresh parsley.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1/2 small onion, finely chopped
1 garlic clove, minced
1/2 red bell pepper, diced
1 cup crushed tomatoes (canned or fresh)
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon chili flakes (optional)
Salt and black pepper, to taste

Additional Ingredients:

2 large eggs
2 slices crusty bread, toasted
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh parsley

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Instructions

Heat the Skillet: Heat olive oil in a skillet over medium heat.
Sauté Onion: Add chopped onion and cook until softened.
Add Ingredients: Add garlic, red bell pepper, crushed tomatoes, cumin, paprika, chili flakes, salt, and pepper. Simmer until slightly thickened.
Add Eggs: Make wells in the sauce, crack eggs into them, cover, and cook until eggs are set.
Toast Bread: While eggs cook, toast the bread.
Assemble: Spoon shakshouka mixture and eggs over toasted bread. Top with feta and parsley.
Serve: Serve immediately.