Shakshouka Toast
A vibrant and flavorful dish featuring a blend of tomatoes, bell peppers, and spices topped with perfectly cooked eggs, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 2 large eggs Use tofu or chickpea flour for a vegan option.
- 2 slices bread Any type such as sourdough or whole grain.
- 1 cup canned diced tomatoes
- 1 medium bell pepper, chopped Any color you prefer.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- fresh parsley or cilantro for garnish
- olive oil For sautéing.
Instructions
Preparation
- Dice the onion, chop the bell pepper, and mince the garlic.
- Heat olive oil in a skillet over medium heat.
Cooking
- Sauté the onion and bell pepper in the heated oil for 5-7 minutes until softened.
- Add the minced garlic, cumin, and paprika, and cook for another minute.
- Stir in the canned diced tomatoes and let simmer for about 10 minutes.
- Create two wells in the sauce and crack an egg into each well.
- Cover the skillet and cook until the eggs are set according to your preference.
Serving
- Toast the slices of bread to your desired crispiness.
- Plate the shakshouka over the toasted bread.
- Garnish with parsley or cilantro and serve.
Notes
For a spicy kick, add some chopped chilies or drizzle hot sauce. Store leftovers in the fridge for up to 3-4 days.