Shakshouka Toast (Printable Version)
Spiced tomato-pepper sauce with poached eggs on toasted crusty bread, finished with parsley and optional feta or avocado.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely diced
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 14 oz canned diced tomatoes
05 - 1 small chili pepper, minced (optional)
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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and sauté for 4 to 5 minutes, stirring occasionally, until vegetables are softened.
02 - Add minced garlic and chili pepper to the skillet. Cook for 1 minute, stirring, until fragrant.
03 - Stir in ground cumin, sweet paprika, coriander, cayenne pepper (if using), salt, and black pepper. Sauté for 1 additional minute.
04 - Pour in diced tomatoes with their juice. Allow the mixture to simmer for 7 to 10 minutes, stirring several times, until the sauce thickens. Adjust seasoning as needed.
05 - Form four shallow wells in the sauce. Crack 1 egg into each well. Cover skillet and cook over low heat for 5 to 7 minutes or until egg whites are set while yolks remain soft.
06 - While eggs are cooking, toast bread slices in a toaster or on a grill until deep golden brown.
07 - Arrange toasted bread on plates. Spoon generous portions of tomato-pepper sauce and 1 poached egg onto each slice. Garnish with fresh chopped parsley and serve immediately.
# Expert Hints:
01 -
- It’s secretly the best excuse to eat savory, runny eggs with toasted bread for any meal.
- This dish transforms humble pantry staples into something special, even impressive, with minimal effort.
02 -
- If you rush poaching the eggs and crank the heat, you’ll get rubbery whites and overcooked yolks—I learned that the hard way on my second attempt.
- Stirring just once after adding eggs keeps the yolks whole and luscious instead of blending them accidentally into the sauce.
03 -
- A drizzle of good olive oil over the finished toast elevates every bite—it’s a small detail that makes all the difference.
- Let the sauce cool just a minute or two before serving; it intensifies the flavors and keeps the eggs glossy.