There’s nothing quite like Shakshouka Toast to wake up your taste buds and bring a touch of Mediterranean sunshine into your kitchen! Imagine velvety, spiced tomato sauce bubbling with sweet peppers and onions, topped with perfectly runny eggs, all spooned onto crisp, hearty toast—this dish is the ultimate in comforting yet vibrant flavor. Whether you’re looking for a stellar brunch centerpiece, an indulgent breakfast-for-dinner, or a spicy, savory twist on your morning routine, Shakshouka Toast brings together bold colors, zesty aromas, and soul-satisfying textures in every bite. Trust me, once you try this Middle Eastern classic in toast form, it’ll become a cherished part of your home-cooked favorites.
Ingredients You’ll Need
Shakshouka Toast is all about bold flavors and simple ingredients, each one carefully chosen to create a symphony of taste and color. By using fresh produce, fragrant spices, and good-quality bread, each bite feels truly special—let’s break down why each ingredient matters!
- Olive oil: Gives the base a luscious richness and carries all those wonderful spices through the sauce.
- Onion (finely chopped): Adds sweetness and depth, forming the aromatic backbone of the shakshouka sauce.
- Red bell pepper (diced): Introduces a pop of color and natural sweetness, balancing the acidity of the tomatoes.
- Garlic (minced): Brings a punch of flavor—don’t be shy, it’s essential for classic shakshouka.
- Ground cumin: Infuses the sauce with earthy, warming notes that define this North African-inspired favorite.
- Smoked paprika: Adds irresistible smokiness and a subtle heat, giving depth to every spoonful.
- Ground coriander: Lends a fresh, slightly citrusy note, making the flavor beautifully complex.
- Red pepper flakes (optional): Customizes the heat—perfect for those who love a little extra kick.
- Crushed tomatoes (canned): Forms the lush, tangy foundation for the sauce, melding everything together.
- Salt: Essential for bringing out the full flavor of every ingredient—don’t forget to season generously.
- Black pepper: Adds gentle heat and works hand-in-hand with the spices to balance the sauce.
- Large eggs: The crowning glory—soft-set whites and golden yolks create a rich, creamy topping.
- Crusty bread (toasted): The perfect vehicle for soaking up all the luscious shakshouka—choose a hearty loaf for best texture.
- Feta cheese (crumbled): Sprinkled on top for a salty, tangy finish that brightens every bite.
- Fresh parsley or cilantro (chopped): Adds a final fresh, herbal sparkle to complement the rich sauce.
How to Make Shakshouka Toast
Step 1: Sauté the Veggies
Begin by warming your olive oil in a large skillet over medium heat. Once it shimmers, toss in the chopped onion and diced bell pepper. Sauté them for about 5 to 6 minutes, letting the veggies soften and the aromas fill your kitchen. The key here is developing a sweet, caramelized base that will enrich every bite of your Shakshouka Toast.
Step 2: Add the Garlic and Spices
Next comes the magic—stir in the minced garlic, ground cumin, smoked paprika, ground coriander, and (if you’re craving some extra warmth) those red pepper flakes. Let everything cook together for about a minute, just until fragrant. This is where your sauce begins to take on that unmistakable shakshouka flavor, with spices blooming in the hot oil.
Step 3: Simmer the Tomato Sauce
Pour in the crushed tomatoes and sprinkle in the salt and black pepper. Give everything a good stir, then let the sauce bubble gently for 10 to 12 minutes. The sauce should thicken just a bit and become irresistibly rich—the longer it simmers, the deeper the flavor, so don’t rush this part.
Step 4: Poach the Eggs
Using the back of a spoon, make four little wells in the tomato sauce. Crack an egg into each well carefully. Lower the heat, cover the skillet, and let the eggs cook for 5 to 7 minutes, or until the whites are set but the yolks are still a bit runny. Watching the eggs gently poach in the spiced tomato bath is always my favorite part!
Step 5: Toast the Bread
While the eggs are finishing, pop your crusty bread slices in the toaster or under the broiler. You want them golden and crunchy on the outside, tender within—perfect for holding up to the hearty sauce without going soggy.
Step 6: Assemble and Serve
Now comes the best moment: assembling your Shakshouka Toast! Spoon a generous portion of the rich tomato and pepper sauce onto each slice of toasted bread, making sure to top each one with a just-cooked egg. Finish with crumbled feta and a sprinkle of fresh herbs—it’s gorgeous and ready to enjoy.
How to Serve Shakshouka Toast
Garnishes
For garnish, a handful of fresh herbs (like parsley or cilantro) does wonders, adding both color and a burst of brightness. Don’t forget the feta—it gives that salty-tangy punch. If you like things extra zippy, a dash of Aleppo pepper, a few sliced olives, or even a dollop of creamy yogurt can truly set your Shakshouka Toast apart.
Side Dishes
Shakshouka Toast is fabulous on its own, but for a real brunch spread, try pairing it with crisp cucumber and tomato salad, marinated olives, or juicy segments of orange for a refreshing contrast. A mug of strong coffee or minted black tea makes the Mediterranean experience complete.
Creative Ways to Present
Take your presentation up a notch by serving Shakshouka Toast on a rustic wooden board, family-style, with extra herbs and feta on the side. For a cheeky appetizer, slice each toast into thirds and top with a soft-boiled quail egg. Want a hearty dinner option? Serve alongside roasted potatoes or spice it up with a spoonful of harissa swirled through the sauce.
Make Ahead and Storage
Storing Leftovers
If you have extra Shakshouka Toast components, simply store the tomato sauce base (without eggs or bread) in an airtight container in the fridge for up to 4 days. When you’re ready for another round, add fresh eggs and toast just before serving to keep everything tasting fresh and lively.
Freezing
You can freeze the tomato-pepper sauce without the eggs or bread for up to 2 months—perfect for prepping ahead! Thaw overnight in the fridge, then reheat gently on the stove, adding the eggs and fresh bread when you’re ready to assemble your Shakshouka Toast.
Reheating
To reheat leftover sauce, gently warm it in a skillet over low heat, adding a splash of water if needed to loosen it up. If you have leftover assembled toast, pop it under a broiler for a couple of minutes, but keep in mind that eggs are best made fresh for runny yolks and creamy texture.
FAQs
Can I use a different kind of bread for Shakshouka Toast?
Absolutely! Any sturdy, crusty bread works well—think sourdough, multigrain, or even a rustic baguette. Just avoid soft sandwich bread, which can get soggy under the saucy topping.
Is there a vegan version of Shakshouka Toast?
Definitely. You can leave out the eggs and feta, and add a handful of sautéed chickpeas or roasted eggplant for that hearty bite. Drizzle with tahini for extra flavor and creaminess.
How spicy does Shakshouka Toast get with red pepper flakes?
It’s mild to moderately spicy as written, but feel free to adjust the amount based on your preference. For more fire, add a fresh chili along with the bell pepper or serve with hot sauce on the side.
What kind of cheese pairs well besides feta?
Goat cheese is a fantastic stand-in for feta, delivering the same creamy tang. You could also sprinkle with grated pecorino or a few dollops of labneh for something slightly different.
Can I make the Shakshouka Toast sauce the night before?
You sure can! The tomato and pepper base develops even more flavor overnight. Just reheat it on the stove in the morning, then continue with the eggs and toast right before serving.
Final Thoughts
I hope Shakshouka Toast finds a home in your kitchen as easily as it did in mine. This dish is truly a celebration of flavor, warmth, and togetherness—once you try it, you’ll want to share it again and again. Go ahead, give it a whirl, and let your mornings (or evenings!) be a little brighter and a lot more delicious.
Print
Shakshouka Toast Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Description
Shakshouka Toast is a delicious and flavorful dish featuring eggs poached in a spiced tomato and pepper sauce, served on crispy toast with a sprinkle of feta and fresh herbs. This Mediterranean-inspired breakfast or brunch recipe is easy to make and full of bold, savory flavors.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Spice Mixture:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional)
Other Ingredients:
- 1 can (14 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 4 slices crusty bread, toasted
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Sauté Vegetables: Heat olive oil in a skillet, sauté onion and bell pepper until softened.
- Add Spices: Stir in garlic, cumin, paprika, coriander, and red pepper flakes; cook until fragrant.
- Simmer Sauce: Add crushed tomatoes, salt, and pepper; simmer until slightly thickened.
- Poach Eggs: Make wells in sauce, crack eggs in, cover, and cook until whites are set but yolks are runny.
- Assemble: Toast bread, spoon shakshouka and egg onto each slice, top with feta and herbs.
Notes
- You can substitute goat cheese for feta if preferred.
- For extra heat, add a diced fresh chili with the bell pepper.
- This dish is versatile and suits breakfast, brunch, or a light dinner.
Nutrition
- Serving Size: 1 toast with egg
- Calories: 280
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 185 mg
