Shakshouka Toast (Printable)
Poached eggs in spiced tomato-pepper sauce on toasted crusty bread, bright and hearty, ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely diced
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 small chili pepper, minced (optional)
05 - 14 ounces canned diced tomatoes
06 - Fresh parsley, chopped, for garnish
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper (optional)
11 - Salt and black pepper, to taste
→ Other
12 - 4 large eggs
13 - 4 thick slices crusty bread
14 - 2 tablespoons olive oil
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper; sauté for 4 to 5 minutes until softened.
02 - Mix in the minced garlic and chili pepper. Cook for 1 minute until fragrant.
03 - Add ground cumin, sweet paprika, ground coriander, optional cayenne, salt, and black pepper. Cook, stirring, for 1 minute to toast the spices.
04 - Pour in canned diced tomatoes with their juice. Stir well. Allow the mixture to simmer, uncovered, for 7 to 10 minutes until thickened. Adjust seasoning as needed.
05 - With the back of a spoon, create four wells in the sauce. Crack an egg into each well. Cover the skillet and cook on low heat for 5 to 7 minutes, until the egg whites are set but yolks remain runny.
06 - While eggs are poaching, toast the bread slices in a toaster or on a grill until golden brown.
07 - Place toast on serving plates. Top each with a generous portion of the tomato-pepper sauce and an egg. Sprinkle with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- This dish turns humble ingredients into something lively and deeply comforting—it’s like giving breakfast an upgrade.
- I reach for this when I want something bold and quick, but still a little bit special, especially for a lazy weekend meal.
02 -
- I once tried to rush the eggs, and ended up with tough, overcooked yolks—patience really pays off.
- Simmering the sauce just a few minutes longer makes all the difference; it lets the flavors meld and prevents a watered-down toast.
03 -
- Let your sauce cool for a minute before adding eggs if it’s boiling—the gentler the heat, the silkier your eggs.
- After toasting, rub the bread lightly with a cut clove of garlic for extra flavor.