Description
Shakshouka Toast is a flavorful and hearty breakfast recipe featuring eggs poached in a spiced tomato and bell pepper sauce, served over toasted bread. This dish offers a perfect blend of savory spices and fresh ingredients, making it a delicious way to start your day.
Ingredients
Scale
For the Shakshouka
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 can (14 oz) diced tomatoes
- Salt, to taste
- Pepper, to taste
For Serving
- 2 eggs
- 2 slices of bread, toasted
- Fresh parsley, for garnish
Instructions
- Heat the pan: Heat olive oil in a pan over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion and diced bell pepper to the pan and cook until they become soft and translucent, about 5-7 minutes.
- Add garlic and spices: Stir in minced garlic, paprika, and cumin, cooking for about 1 minute to release their aromas and flavors.
- Simmer tomatoes: Add the can of diced tomatoes along with salt and pepper to taste. Let the mixture simmer for 10 minutes until it thickens slightly.
- Create wells for eggs: Make two small wells in the tomato mixture using a spoon and carefully crack one egg into each well.
- Cook eggs: Cover the pan and cook until the eggs are set to your preference, typically 5-7 minutes for slightly runny yolks.
- Toast bread: While the eggs cook, toast the bread slices until golden brown and crisp.
- Serve: Place the cooked shakshouka over the toasted bread, garnish with fresh parsley, and serve immediately.
Notes
- You can adjust the spices according to your taste preference—add chili flakes for some heat.
- If you prefer your eggs fully cooked, allow more time when covering the pan.
- Use crusty bread or sourdough for the best results.
- This recipe can be doubled easily to serve more people.
- Leftovers can be stored in the refrigerator for up to 2 days but are best eaten fresh.
