Name: Shakshuka on Toast Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 large yellow onion, diced; 2 – 4 cloves garlic, smashed, peeled, and minced; 2 teaspoons paprika; 2 teaspoons freshly ground cumin seed; ½ teaspoon or more red pepper flakes; ½ teaspoon ground cayenne pepper; 1 roasted red pepper, chopped; 1 28-ounce can whole, peeled tomatoes; Sea salt, to taste; Black pepper, to taste; 8 thick-cut slices of crusty bread; 6 eggs; 1 whole garlic clove, for rubbing bread; ½ cup minced cilantro or parsley

Jump to Recipe

If you’re looking for a vibrant, flavorful breakfast or brunch that feels like a warm hug on a plate, Shakshuka on Toast is your new best friend. This delightful dish features perfectly spiced tomato sauce simmered with tender onions and peppers, topped with gently poached eggs nestled right in the sauce, all served on crunchy, garlic-rubbed crusty bread. It’s a beautiful balance of rich, smoky, and fresh flavors that transform simple ingredients into something truly special. Whether you’re cooking for yourself or sharing with friends, Shakshuka on Toast makes every morning feel a little brighter and every bite a little happier.

Shakshuka on Toast Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in its straightforward ingredients that you might already have in your kitchen. Each one plays a key role—from the smoky depth of paprika and cumin to the fresh pop of roasted red pepper and the rich, tangy tomatoes that form the base of the sauce. Together, these create the perfect bed for the eggs, all balanced out by simple but essential extras like garlic and crusty bread.

Extra virgin olive oil: Adds richness and helps gently caramelize the onions for a sweet-savory base.

Yellow onion: Provides sweetness and body when cooked slowly until soft and translucent.
Garlic: Both minced and whole, it brings warmth and a subtle punch to the sauce and bread.

Paprika: Infuses the dish with smoky, mild heat essential to authentic shakshuka flavors.
Ground cumin: Adds an earthy, fragrant undertone that complements the spicy notes.

Red pepper flakes and cayenne pepper: Give the shakshuka a controlled kick without overwhelming the other flavors.
Roasted red pepper: Brings sweetness and depth, brightening the sauce’s texture and color.
Canned whole peeled tomatoes: The juicy heart of the sauce, breaking down to create a luscious, tangy base.

Sea salt and Black pepper: Essential seasoning elements that lift every other ingredient.
Crusty bread: Thick slices hold up beautifully under the sauce and eggs, perfect for soaking up every last drop.
Eggs: Poached right in the sauce, they add richness and creamy texture.

Cilantro or parsley: A fresh, herbaceous finish that brightens the entire dish.

How to Make Shakshuka on Toast

Step 1: Build the Flavor Base

Begin by heating your skillet and warming the olive oil to create the perfect environment for the onions. Cooking the diced yellow onion slowly until it’s translucent and supple takes about 10 minutes, but trust me, the patience pays off with a sweet, mellow foundation. Then add the minced garlic—just a quick minute so it doesn’t burn but releases its fragrant aroma. At this point, folding in the paprika, cumin, red pepper flakes, and cayenne pepper kick-starts the vibrant spices that make shakshuka so irresistible.

Step 2: Make the Sauce

Next, fold in the roasted red pepper and the canned whole tomatoes. Let the sauce come to a gentle simmer before lowering the heat. Here’s where the magic happens—the ingredients slowly break down over the next 10 to 15 minutes, thickening and melding together beautifully. Don’t forget to season with salt and pepper to taste. Your kitchen will start smelling incredible—it’s that combination of spicy, smoky, and slightly sweet that signals you’re on the right track for perfect Shakshuka on Toast.

Step 3: Prepare the Toast

While the sauce simmers, toast your crusty bread until golden and crunchy. Running the warm slices with a whole garlic clove adds a subtle, irresistible garlicky flavor that pairs amazingly with the saucy eggs on top. A light drizzle of olive oil plus a sprinkle of sea salt and black pepper takes this toast from simple to simply unforgettable.

Step 4: Poach the Eggs in the Sauce

Lower the heat to a gentle simmer and make wells in the sauce for each egg. Crack the eggs into small dishes first, then slip them carefully into the sauce, spacing them out evenly. Sprinkle a pinch of sea salt over the eggs and cover the skillet slightly askew so steam can escape while cooking the whites until opaque but leaving the yolks luxuriously runny. This step is what turns your sauce and toast into a meal that’s comforting, bold, and completely satisfying.

How to Serve Shakshuka on Toast

Garnishes

Fresh herbs like cilantro or parsley not only add a pop of vibrant green color but also introduce a fresh, herbaceous contrast that balances the sauce’s richness. A drizzle of good olive oil over the eggs and sauce just before serving adds a silky sheen and depth of flavor that’s hard to beat.

Side Dishes

Shakshuka on Toast is hearty enough to stand on its own, but if you want to build out your brunch spread, consider light, crisp options like a simple cucumber salad or some fresh fruit. Creamy labneh or tangy feta cheese on the side also complement the flavors beautifully, adding layers of texture and taste.

Creative Ways to Present

Think beyond just plating each yolked-up slice of toast individually. Serve your Shakshuka on Toast family-style in the skillet for a rustic, inviting approach that encourages gathering around and sharing. Or turn it into an open-faced sandwich, layering extra fresh herbs and a scattering of toasted nuts or seeds for crunch and surprise.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the shakshuka sauce separately from the toast and eggs in airtight containers in the fridge for up to three days. This keeps flavors vibrant and the bread from getting soggy.

Freezing

While eggs don’t freeze well in this dish, the tomato and pepper sauce freezes beautifully. Freeze it in portions for a quick meal starter—just thaw and gently reheat, then add fresh eggs and toast when ready to serve.

Reheating

Reheat the sauce gently on the stove over low heat to keep its texture intact. Toast fresh bread and poach eggs right before serving to keep your Shakshuka on Toast tasting fresh and vibrant, just like the first time.

FAQs

Can I make Shakshuka on Toast with different types of bread?

Absolutely! While crusty, thick-cut bread is ideal for soaking up the sauce and holding the eggs, you can experiment with sourdough, rye, or even gluten-free options depending on what you prefer or have on hand.

Is Shakshuka traditionally served with eggs on top or poached in the sauce?

The traditional method, as used in this recipe, is poaching the eggs right in the sauce. This technique allows the eggs to absorb some of the sauce’s rich flavors while lending creaminess to the dish.

How spicy is this version of Shakshuka on Toast?

This recipe balances smoky paprika and cumin with moderate heat from red pepper flakes and cayenne pepper. If you prefer less spice, simply reduce or omit the cayenne and red pepper flakes according to your taste.

Can I prepare the sauce in advance?

Yes! The sauce can be made in advance and refrigerated or frozen. When ready, just reheat gently and add the eggs, cooking until they reach your preferred doneness.

What if I want to make this recipe vegan?

To make a vegan version, omit the eggs and consider adding tofu cubes or chickpeas for protein. Serve the saucy mixture over toast as usual for a hearty, plant-based alternative.

Final Thoughts

Shakshuka on Toast isn’t just a recipe; it’s an experience—a warm, lovely way to start your day or impress guests with something spectacular yet easy. Once you try this, you’ll find yourself coming back to those fragrant spices, silky eggs, and crusty bread again and again. So grab your skillet, some fresh eggs, and that trusty loaf of bread, and dive into the deliciousness that is Shakshuka on Toast.

Shakshuka on Toast Recipe

★★★★★

5 from 26 reviews

Author: lina
Total Time: 40 minutes

Yield: 4 servings 1x
Diet: Halal

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Description

Shakshuka on Toast is a vibrant Middle Eastern breakfast dish featuring poached eggs simmered in a spiced tomato and roasted red pepper sauce, served atop garlic-rubbed crusty bread. This one-pan meal is bursting with aromatic spices like paprika, cumin, and cayenne, making it a flavorful, nutritious start to your day.

Instructions

Prepare the Sauce: Heat a deep-sided 10-inch skillet over medium heat. Add the olive oil and diced onion, cooking while stirring frequently until onion becomes translucent and soft, about 10 minutes. Add minced garlic and sauté for another minute until fragrant.
Add Spices and Peppers: Fold in paprika, cumin, red pepper flakes, and cayenne pepper, stirring to coat the onions and garlic evenly with the spices. Add chopped roasted red pepper and canned whole peeled tomatoes with their juice.
Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down. Season with sea salt and black pepper to taste.

Toast and Prepare Bread: While the sauce simmers, toast the bread slices until golden and crisp. Immediately rub each slice with the whole garlic clove, drizzle with olive oil, and sprinkle with a pinch of sea salt and black pepper.
Add Eggs to the Sauce: Lower the heat to low. Make small wells in the sauce near the edges of the pan for each egg. Crack each egg into a small dish first, then carefully slide it into the wells one by one. Lightly sprinkle salt over each egg.
Cook Eggs: Cover the pan with a lid slightly ajar and cook for 6 to 8 minutes until egg whites are opaque and set but yolks remain runny. Adjust timing if you prefer firmer yolks.

Garnish and Serve: Sprinkle minced cilantro or parsley over the shakshuka. Serve immediately by placing spoonfuls of the sauce and eggs over the garlic-rubbed toasted bread.

Notes

Adjust the cayenne and red pepper flakes to control the spice level according to your preference.
Use fresh roasted red peppers or jarred ones drained well for best flavor.