Shakshouka Toast with Eggs Recipe transforms simple toast into a vibrant, savory meal perfect for breakfast, brunch, or even a cozy weeknight dinner. This dish blends juicy, spiced tomato sauce with luscious poached eggs, all resting on toasted artisan bread. I love making this recipe when I want something flavorful and comforting that's ready in under 30 minutes.
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What Sets This Apart
What really makes this Shakshouka Toast with Eggs Recipe a standout is its perfect harmony of bold, smoky spices and fresh ingredients, all coming together quickly for a richly satisfying meal.
- Consistent Results: Simple steps and familiar ingredients ensure you get that luscious, gently spiced sauce every time.
- Rich, Balanced Flavor: The smoky paprika and cumin blend with sweet peppers and tangy tomatoes for comforting depth.
- Pantry-First Ingredients: You likely have most components on hand, making it a quick go-to.
- Weeknight Friendly: It's easy to whip up, even after a busy day, and feels special enough to impress.
Ingredient Snapshot
For this Shakshouka Toast with Eggs Recipe, choosing fresh vegetables and quality spices makes all the difference. I always pick ripe canned tomatoes and freshly ground spices for that bright, authentic flavor.
- Bread: Opt for hearty sourdough or whole wheat for sturdy toast that holds the sauce without getting soggy.
- Olive Oil: Use extra virgin for the best aroma and richness.
- Diced Tomatoes: Look for high-quality canned tomatoes with juice for a juicy, well-balanced sauce.
- Spices: Fresh ground cumin and smoked paprika bring depth-avoid old spices to keep flavors bright.
- Eggs: Use fresh large eggs to ensure nicely set whites and glossy yolks.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Shakshouka Toast with Eggs Recipe
Step 1 - Prep & Season
Start by toasting your bread slices until they're nicely crisp but still tender inside. This sets a perfect base that won't get limp under the sauce. While they toast, chop your onion and bell pepper finely so they cook evenly. Heat olive oil in a skillet over medium heat before adding the onion and bell pepper-soften these for about 5 minutes without browning. This gentle cooking draws out sweetness and builds the base flavor. Stir in the minced garlic along with cumin, smoked paprika, and the optional cayenne pepper, cooking just until the spices become fragrant, about 1 minute. You'll notice the kitchen fills with a warm, smoky aroma-that's your cue to move on.
Step 2 - Build Flavor
Once the spices are fragrant, add the whole contents of the diced tomatoes can, juices and all. Season generously with salt and black pepper to balance the acidity. Let this simmer, uncovered, for 8 to 10 minutes, stirring occasionally. You'll see the sauce thicken and deepen in color-a glossy, rich base that's bursting with flavor. This simmer time is crucial, so don't rush it; it melds the spices with the tomatoes beautifully.
Step 3 - Finish for Best Texture
With the sauce thick and vibrant, use a spoon to carve two wells in the sauce. Crack an egg into each well carefully so you don't break the yolk. Cover the skillet and cook for 5 to 7 minutes over low heat. You want the whites just set but the yolks still glossy and a bit runny. If you prefer firmer yolks, add a minute or two. It helps to peek through the lid towards the end-white edges should look set but tender. When ready, layer the sauce and eggs over your toasted bread immediately to enjoy that contrast of juicy, spicy sauce and silky egg yolk against crisp toast.
Cook's Notes & Tricks
I've found that a gentle simmer and mindful seasoning are the secrets to nailing this Shakshouka Toast with Eggs Recipe every time. Balancing spice heat and tomato acidity ensures every bite is full-flavored but comforting.
- Doneness Cue: Egg whites should be opaque and set while yolks remain glossy for that luscious texture.
- Temperature Trick: Keeping the skillet on low heat when cooking eggs prevents overcooking and rubbery whites.
- Make-Ahead Move: The tomato sauce can be made a day ahead and gently reheated, so morning cooking focuses on eggs and toast.
- Avoid This Pitfall: Don't skip seasoning the sauce-undersalted tomatoes can taste flat and spoil the balance.
Serve & Enjoy
Finishing Touches
I love finishing this dish with a sprinkle of chopped fresh parsley or cilantro to add a fresh pop of color and herbaceous brightness. Crumbled feta cheese adds a salty creaminess that contrasts beautifully with the spicy tomato base. Don't forget a grind of black pepper right on top - it ties all the flavors together.
Pairs Beautifully With
This Shakshouka Toast with Eggs Recipe pairs wonderfully with a crisp green salad or simple cucumber slices for balance. A squeeze of lemon on the side brightens everything, and if you want to keep it cozy, a cup of mint tea or your favorite morning coffee makes a lovely companion.
Simple Plating Wins
For an effortless but elegant look, arrange the two toast slices side by side with eggs nestled on top. Scatter fresh herbs with abandon, and if serving guests, add small bowls of extra feta and chili flakes so everyone can customize. I find rustic plates highlight the vibrant colors best and make it feel like a special treat even on a casual day.
Make-Ahead, Storage & Reheat
Storing Leftovers
Keep leftover shakshouka sauce in an airtight container in the fridge for up to 3 days. The sauce holds up well, though the toast and eggs are best enjoyed fresh. You'll find the sauce thickens in the fridge-just stir with a splash of water when reheating.
Freezing Tips
The tomato sauce from this Shakshouka Toast with Eggs Recipe freezes beautifully, so feel free to double the batch and freeze portions in sealed containers. Thaw overnight in the fridge for best quality. Avoid freezing the eggs or assembled toast, as texture will suffer.
Reheating Shakshouka Toast with Eggs Recipe Without Drying Out
Reheat leftover sauce gently in a small saucepan over low heat, adding a splash of water or broth to loosen it up. Toast bread fresh rather than reheating. If you must reheat assembled toast with eggs, cover loosely and warm in a 300°F oven just until heated through to prevent drying.
Frequently Asked Questions
Yes! The tomato sauce can be prepared up to 2 days in advance and kept refrigerated. Just reheat gently before adding the eggs to finish.
Cook the eggs on low heat with a lid on and check frequently after 5 minutes. Remove as soon as the whites set but the yolks are still glossy.
I recommend sturdy breads like sourdough or whole wheat that toast well and hold the saucy topping without becoming soggy quickly.
Absolutely! Diced zucchini, spinach, or mushrooms can be added with the peppers to customize the sauce to your liking.
Final Thoughts
This Shakshouka Toast with Eggs Recipe is one of those dishes that quickly becomes a favorite once you've tried it. The balance of smoky spices, juicy tomatoes, and creamy eggs over crunchy toast always makes me smile-and I'm confident you'll enjoy mastering it as much as I do. Give yourself permission to experiment a bit with spice levels or herbs; it's forgiving and delicious at every turn.
PrintFull Recipe
Shakshouka Toast with Eggs Recipe
Shakshouka Toast with Eggs is a flavorful and hearty dish featuring poached eggs in a spiced tomato and pepper sauce, served over toasted bread. This Middle Eastern-inspired breakfast or brunch recipe combines aromatic vegetables and spices with creamy eggs and optional feta garnish for a satisfying and vibrant meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Base
- 2 slices hearty bread, such as sourdough or whole wheat
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium bell pepper, finely chopped
- 2 cloves garlic, minced
Sauce
- 1 can (14 ounces) diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
- Salt, to taste
- Black pepper, to taste
Eggs and Garnish
- 2 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Feta cheese, crumbled, optional, for garnish
Instructions
- Toast Bread: Toast bread slices until crisp to your preference and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper; sauté for approximately 5 minutes until vegetables are soft.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, smoked paprika, and optional cayenne pepper. Cook for 1 minute until spices are fragrant.
- Simmer Sauce: Add diced tomatoes with their juice. Season with salt and black pepper to taste. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Poach Eggs: With a spoon, make two wells in the sauce. Crack an egg into each well. Cover skillet and cook for 5 to 7 minutes until egg whites are set and yolks remain runny, or until desired doneness.
- Assemble and Serve: Arrange toasted bread on serving plates. Top with sauce and poached eggs. Garnish with chopped parsley or cilantro, and add crumbled feta cheese if desired. Serve immediately.
Notes
- You can substitute the hearty bread with gluten-free bread if preferred.
- Adjust the amount of cayenne pepper to control the heat level.
- For firmer yolks, cook the eggs a few minutes longer under the covered skillet.
- Feta cheese adds a tangy flavor but can be omitted for a dairy-free version.
- This dish can be customized with additional vegetables like spinach or mushrooms.
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