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.
Ingredients
Scale
For the Shakshuka Sauce
- 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
For the Toast and Eggs
- 8 thick-cut slices of crusty bread
- 6 eggs
- 1 whole garlic clove, for rubbing bread
- ½ cup minced cilantro or parsley
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.
- For a dairy option, serve with crumbled feta cheese on top.
- This dish is best enjoyed fresh but can be reheated gently on the stove.
- To make it vegan, substitute eggs with tofu scramble or omit them entirely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Simmering, Toasting
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving (2 eggs with sauce and 2 slices toast)
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 440 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 370 mg
Keywords: Shakshuka, Eggs, Toast, Middle Eastern, Breakfast, Brunch, Spiced Tomato Sauce, Vegetarian
