Shakshouka Toast
Imagine the vibrant, comforting flavors of classic Middle Eastern shakshouka reimagined for your everyday table. This Shakshouka Toast brings together a richly spiced tomato and pepper sauce, perfectly poached eggs, and hearty toasted bread into a single, satisfying meal. It's an elegant yet approachable dish that promises a burst of warmth and savory deliciousness with every bite, ideal for breakfast, brunch, or a light dinner.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
2 servings
Keywords
Why This Recipe Delivers
- Transforms a traditional classic into a convenient, delicious, and satisfying single-serving meal.
- Ready in under 40 minutes, making it perfect for busy mornings, a quick brunch, or a light weeknight dinner.
- Richly flavored with aromatic spices and fresh vegetables, offering a delightful depth of taste.
- Highly versatile; easily adaptable with extra vegetables or a touch of heat to suit personal preferences.
- Offers a delightful combination of textures, from crisp toast to tender vegetables and luxurious runny egg yolks.
Ingredients
- 2 slices of hearty bread (sourdough or whole wheat), approximately 100-120 grams (3.5-4 ounces) each
- 15 ml (1 tablespoon) olive oil
- 1 small onion, approximately 100 grams (3.5 ounces), finely chopped
- 1 bell pepper (any color), approximately 150 grams (5 ounces), cored and chopped
- 2 cloves garlic, minced (about 10 grams or 0.35 ounces)
- 1 can (400 grams / 14 ounces) diced tomatoes, undrained
- 5 grams (1 teaspoon) ground cumin
- 5 grams (1 teaspoon) smoked paprika
- 1 gram (¼ teaspoon) cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 15 grams (½ ounce) fresh parsley or cilantro, chopped (for garnish)
- 50 grams (1.7 ounces) feta cheese, crumbled (optional, for garnish)
Instructions
- Prepare your workstation by gathering all ingredients and tools. This mise en place ensures a smooth cooking process and efficient execution of the dish.
- Toast the bread of your choice until it reaches your desired level of golden crispness. A toaster, toaster oven, or even a pan-fry can be used. Set the toasted bread aside on individual serving plates, ready for assembly.
- Heat the olive oil in a large, heavy-bottomed skillet or frying pan (ideally 20-25 cm / 8-10 inches) over medium heat. A good quality pan ensures even cooking and prevents sticking or scorching of the vegetables.
- Add the finely chopped onion and bell pepper to the hot oil. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. This step builds the aromatic and textural base of the shakshouka sauce.
- Incorporate the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using) into the softened vegetables. Stir continuously for about 1 minute until the spices become fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste.
- Pour in the entire can of diced tomatoes, including their juices. Stir well to combine all ingredients, ensuring the spices are evenly distributed. Season generously with salt and freshly ground black pepper to taste. Remember that the salt will draw out more flavor from the tomatoes.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sauce to cook, uncovered, for 8-10 minutes, stirring occasionally. This simmering period allows the flavors to meld and deepen, creating a richer, more complex tomato sauce.
- Once the sauce has thickened slightly, use the back of a spoon to create two small indentations or "wells" within the simmering tomato mixture. These wells will cradle the eggs, helping them cook evenly and stay separate.
- Carefully crack one large egg into each created well. Take care not to break the yolks, as a runny yolk is a signature component of shakshouka.
- Cover the skillet with a lid. Allow the eggs to poach gently in the simmering sauce for 5-7 minutes. The goal is for the egg whites to be fully set and opaque, while the yolks remain beautifully runny and bright. Adjust cooking time based on your preferred egg consistency, checking periodically.
- Carefully transfer each piece of toasted bread onto a plate. Spoon a generous portion of the hot shakshouka sauce, with one perfectly poached egg, directly over each slice of toast. Ensure an even distribution of sauce and vegetables.
- Garnish the finished dish with a sprinkling of fresh chopped parsley or cilantro. For an added layer of salty tang and creamy texture, crumble feta cheese over the top, if desired. Serve immediately while the dish is warm, ensuring the runny yolks are still perfect.
Tools You’ll Need
- Large skillet with a lid (20-25 cm / 8-10 inches)
- Toaster or toaster oven
- Cutting board
- Sharp knife
- Measuring spoons
- Spatula or wooden spoon
- Serving plates
Essential Success Tips
- Do not overcrowd the skillet; use a wide enough pan to give the vegetables and especially the eggs ample space to cook evenly.
- Always taste the tomato sauce before adding the eggs and adjust seasoning (salt, pepper, and even a pinch of sugar) as needed to balance the flavors.
- For perfectly runny yolks, ensure the heat is on low once the lid is on, allowing the eggs to gently steam-poach without overcooking the whites or firming the yolks.
- Use a good quality, hearty bread that can stand up to the sauce without getting soggy too quickly. Sourdough or a robust whole wheat bread is ideal.
- Garnish the dish right before serving to maintain the freshness and vibrant appearance of the herbs and the appealing texture of the crumbled feta.
Professional Cooking Secrets
- For an extra layer of depth and intensified aroma, briefly 'bloom' the ground cumin and smoked paprika in a dry pan over medium heat for 30-60 seconds before adding them to the sautéed vegetables. This process brings out their essential oils.
- To achieve a silkier, more uniform sauce texture, briefly blend a quarter of the diced tomatoes (or use crushed tomatoes from the start) before adding them to the pan. This creates a luxurious base while still retaining some texture from the remaining diced pieces.
- Elevate the richness of the shakshouka sauce by stirring in a small knob of butter (about 10 grams / 0.35 ounces) or a splash of heavy cream just before creating the wells for the eggs. This adds a velvety finish and a touch of indulgence.
Notes
- Storage: While best enjoyed fresh, any leftover shakshouka sauce (without the eggs) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, then poach fresh eggs when ready to serve.
- Variations: Feel free to customize your shakshouka! Add a handful of fresh spinach or kale to wilt into the sauce, or incorporate canned chickpeas for added protein and fiber. A pinch of sugar can help balance the acidity of the tomatoes.
- Spice Level: Adjust the amount of cayenne pepper to suit your personal preference for heat. For a milder version, omit it entirely, or increase it for a bolder kick. A pinch of chili flakes can also be added.
Frequently Asked Questions
Can I make the shakshouka sauce ahead of time?
Absolutely! The flavorful tomato sauce base can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply reheat the sauce gently on the stovetop, create the wells, and poach fresh eggs as directed.
What kind of bread works best for Shakshouka Toast?
Hearty, robust breads that can absorb the delicious sauce without becoming too soggy are ideal. Excellent choices include artisan sourdough, a dense whole wheat, rustic country bread, or even a thick-cut challah. Avoid very light or thin breads.
How do I know when the eggs are perfectly poached for shakshouka?
The eggs are perfectly poached when the whites are completely set and opaque, but the yolks still have a beautiful, bright, and runny consistency. This typically takes 5-7 minutes covered on low heat, but monitor closely as stove temperatures can vary. A gentle jiggle of the pan should show the whites are firm while the yolks still move.
Nutrition Facts (Per Serving)
Per serving (1 toast with egg and sauce): Calories: 530, Protein: 23g, Fat: 19g, Carbs: 68g, Fiber: 8g.
Allergy Information
Contains gluten (bread) and eggs. If using optional feta cheese, it contains dairy. For a gluten-free version, ensure to use certified gluten-free bread. For a dairy-free option, simply omit the feta cheese. This dish does not typically contain common nuts or soy.
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