Shakshouka Toast with Spiced Eggs (Printable)
Eggs poached in spiced tomato sauce served over crispy bread for a hearty meal.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely diced
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) 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 ground 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 diced onion and red bell pepper; sauté for 4 to 5 minutes until vegetables are softened.
02 - Incorporate minced garlic and chili pepper, stirring constantly for 1 minute until fragrant.
03 - Add ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Cook the spices for 1 minute to release their flavors.
04 - Pour in diced tomatoes with their juice. Simmer the mixture for 7 to 10 minutes, stirring periodically, until the sauce thickens. Adjust seasoning as needed.
05 - Create four wells in the sauce using a spoon. Crack one egg into each well, cover the skillet, and cook over low heat for 5 to 7 minutes, until egg whites are set and yolks remain slightly runny.
06 - Toast the bread slices until golden and crisp using a toaster or grill.
07 - Arrange toasted bread on serving plates. Top each slice with a generous portion of the tomato-pepper sauce and a poached egg. Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The yolks soak perfectly into toasted bread, making fork-and-knife bites feel extra luxurious.
- It's adaptable: take it spicy, smoky, or mild and add anything you crave.
02 -
- I once let the sauce dry out while daydreaming—always keep a close eye and a little extra tomato on hand.
- Cracking eggs directly into the pan is easiest if you use a small bowl first to avoid sneaky shells.
03 -
- To keep yolks runny, check frequently and pull from the heat as soon as the whites set.
- Add a spoon of olive oil over the eggs before serving for unbeatable richness.