Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 7g
Sodium: 420mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 12g
Cholesterol: 185mg