I love this recipe because it’s both comforting and energizing. The combination of smoky spices, creamy eggs, and tangy tomato sauce gives it incredible depth of flavor. It’s quick enough for a weekday breakfast but feels special enough for brunch or dinner. I also enjoy how easily I can adjust the spice level and toppings to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 can (14 oz) crushed tomatoes or 4 ripe tomatoes, diced 1 tsp paprika 1/2 tsp cumin 1/4 tsp chili flakes (optional) Salt and black pepper, to taste 4 large eggs 4 slices sourdough or whole-grain bread Fresh parsley or cilantro, for garnish
Directions
I start by heating olive oil in a skillet over medium heat. I add the onion and red bell pepper, cooking until they’re soft and fragrant. Then I stir in the garlic and let it cook for about a minute. Next, I pour in the crushed tomatoes, along with paprika, cumin, chili flakes, salt, and pepper. I let the sauce simmer for about 10 to 12 minutes until it thickens nicely. Once the sauce is ready, I make small wells in it and crack the eggs directly into the pan. I cover it and let the eggs cook for about 5 to 7 minutes—just until the whites are set but the yolks remain runny. While the eggs are poaching, I toast slices of sourdough or whole-grain bread until golden brown. To serve, I spoon the shakshuka and eggs generously over the toast, then finish with a sprinkle of fresh parsley or cilantro.
Servings and Timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I like adding crumbled feta or goat cheese for extra richness. Sometimes, I stir in chickpeas or lentils for added protein and texture. For a spicy twist, I increase the chili flakes or add a pinch of cayenne. When I want to make it heartier, I serve it with avocado slices or top it with a dollop of Greek yogurt.
Storage/Reheating
I store leftover sauce (without eggs) in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat, I reheat the sauce gently on the stovetop, then poach fresh eggs in it. Toast is always best made fresh, but the sauce reheats beautifully.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, I often use canned crushed tomatoes for convenience—they give the sauce a great consistency.
How do I keep the eggs from overcooking?
I keep a close eye on them and remove the pan from heat as soon as the whites set. The residual heat continues cooking the yolks slightly.
Can I make it vegan?
Absolutely. I skip the eggs and top the sauce with sautéed chickpeas or tofu instead.
What type of bread works best?
I prefer thick, hearty bread like sourdough or whole-grain—it holds up well under the sauce.
Can I add cheese?
Yes, I love adding crumbled feta, goat cheese, or even a sprinkle of Parmesan before serving.
Can I make the sauce ahead of time?
Yes, I prepare the sauce in advance and reheat it when I’m ready to add the eggs.
How spicy is this shakshuka?
It’s mildly spiced, but I can easily adjust the heat by adding more or less chili flakes.
Can I use different vegetables?
Definitely. I sometimes add spinach, kale, or mushrooms for extra nutrition and flavor.
What’s the best way to poach the eggs evenly?
I cover the pan while cooking to trap the steam, which helps cook the eggs evenly on top.
Is shakshuka good for meal prep?
Yes, I prepare the sauce ahead of time and cook the eggs fresh each day for a quick and delicious meal.
Conclusion
This flavor-packed shakshuka on toast is one of my favorite dishes to make when I want something bold yet comforting. The warm spices, velvety tomato sauce, and runny eggs come together perfectly over crisp bread. Whether I enjoy it for breakfast, brunch, or dinner, it always feels like a special meal that’s both nourishing and satisfying.
A hearty and flavorful shakshuka served over crisp toast, made with smoky tomato sauce, perfectly poached eggs, and fragrant spices. This versatile dish works beautifully for breakfast, brunch, or dinner.
Ingredients
1 tbsp Olive oil
1 small Onion, finely chopped
2 cloves Garlic, minced
1 Red bell pepper, chopped
1 can (14 oz) Crushed tomatoes or 4 ripe tomatoes, diced
1 tsp Paprika
1/2 tsp Cumin
1/4 tsp Chili flakes (optional)
Salt and black pepper, to taste
4 large Eggs
4 slices Sourdough or whole-grain bread
Fresh parsley or cilantro, for garnish
Instructions
Heat olive oil in a skillet over medium heat. Add onion and red bell pepper, and sauté until soft and fragrant, about 5 minutes.
Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Pour in crushed tomatoes (or diced fresh tomatoes) along with paprika, cumin, chili flakes, salt, and pepper. Stir well and let simmer for 10–12 minutes until the sauce thickens.
Make small wells in the sauce and crack the eggs directly into them. Cover the pan and cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny.
While the eggs cook, toast the sourdough or whole-grain bread until golden brown.
To serve, spoon generous portions of shakshuka and eggs over the toast. Garnish with fresh parsley or cilantro and serve immediately.
Notes
Add crumbled feta or goat cheese for a creamy, tangy twist.
For extra protein, stir in chickpeas or lentils before adding the eggs.
Adjust the spice level by increasing or reducing chili flakes or adding cayenne.
Use hearty bread like sourdough or whole-grain to support the sauce.
Make the sauce ahead and poach fresh eggs when ready to serve.
