Shakshouka Toast
Shakshouka Toast combines traditional North African and Middle Eastern flavors with the comfort of toast, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 1 cup diced tomatoes (canned or fresh)
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 slices of bread (your choice)
- Fresh parsley or cilantro for garnish
Instructions
- Sauté the vegetables: Heat olive oil over medium heat in a skillet. Add diced onion and bell pepper. Sauté until the vegetables soften, about 5 minutes.
- Add flavorful ingredients: Stir in the minced garlic, ground cumin, paprika, salt, and pepper. Cook for another minute until fragrant.
- Simmer the tomatoes: Add the diced tomatoes to the skillet. Lower the heat and allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it thickens.
- Create wells for the eggs: Make four small wells in the sauce using a spoon, and crack an egg into each well.
- Cook the eggs: Cover the skillet and cook until the eggs reach your desired doneness, about 5-7 minutes for soft yolks.
- Toast the bread: Meanwhile, toast the bread slices to your preferred crispiness.
- Serve: Place the shakshouka mixture on top of the toasted bread. Garnish with fresh herbs before serving.
Notes
Use fresh, ripe tomatoes for a sweeter flavor or canned tomatoes for convenience. You can also swap the bell pepper for zucchini or spinach for extra nutrition.