Shakshouka Toast
A delightful fusion of traditional shakshouka and crispy toast, this dish combines fresh vegetables, aromatic spices, and creamy eggs for a hearty breakfast or brunch.
Ingredients
Bread and Base
- 2 slices slices of bread (sourdough or whole grain recommended) Choose a variety that boasts a crispy crust and fluffy interior.
Sauce Ingredients
- 1 tablespoon olive oil Enhances flavor while providing a rich, nutritious backdrop.
- 1/4 cup chopped onion Adds depth and a hint of sweetness.
- 1/2 cup chopped bell pepper (red or yellow) Brings a crunch and fresh sweetness.
- 1 clove garlic, minced Provides aromatic essence when sautéed.
- 1/2 cup canned diced tomatoes (drained) Adds a luscious base for your sauce.
- 1 tablespoon tomato paste Bursts with concentrated flavor, intensifying richness.
- 1/2 teaspoon smoked paprika Infuses a smoky warmth.
- 1/2 teaspoon ground cumin Adds an earthy undertone.
- 1/4 teaspoon chili flakes (optional, to taste) Provides a kick for those who enjoy heat.
- 1/4 teaspoon salt Essential for enhancing flavors.
- 1/8 teaspoon black pepper Gives a fragrant finish.
Egg and Toppings
- 2 large eggs Rich and creamy, they add a luxurious touch.
- 2 tablespoons crumbled feta cheese Adds creaminess and balances the dish.
- 2 tablespoons chopped fresh parsley or cilantro Enhances flavor and adds a lovely pop of color.
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and bell pepper for 3-4 minutes until they soften and become fragrant.
- Stir in minced garlic and cook for 1 minute until it’s aromatic.
- Add drained diced tomatoes, tomato paste, smoked paprika, cumin, chili flakes, salt, and pepper. Simmer for 6-8 minutes until the mixture thickens.
- Toast the bread slices until golden brown.
- Spoon the shakshouka sauce onto each toast, making a well in the center for the eggs.
- Crack an egg into each well and place the toasts on a baking sheet.
- Bake for 7-10 minutes until egg whites are set and yolks remain runny.
- Remove from oven and sprinkle with crumbled feta cheese and fresh herbs.
- Serve hot and enjoy immediately.
Notes
Choose a hearty bread that won’t become soggy. Don’t skip draining the tomatoes; excess moisture can make the toast soggy. Adjust spices to preference.