Description
Mediterranean shakshouka toast brings spicy tomato comfort from North Africa to breakfast tables. Creamy feta, crisp toast, and perfectly fried eggs create a satisfying morning meal you’ll savor with each delicious bite.
Ingredients
Scale
- 2 to 3 eggs
- 2 to 3 slices crusty sourdough or rustic bread
- 1 can (14 oz / 396 g) crushed tomatoes
- ½ onion, finely chopped
- 1 small bell pepper (red or yellow), finely diced
- 2 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- Extra feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp olive oil or butter
- 1 tbsp butter or olive oil (for toasting)
- 1 tsp ground cumin
- 1 tsp paprika (smoked or sweet)
- ¼ tsp red pepper flakes (optional)
- 1 tsp honey or sugar
- ¼ cup fresh parsley or cilantro, chopped
- Salt
- Black pepper
- Fresh parsley or cilantro
- Red pepper flakes or sumac (optional)
Instructions
- Tomato Base Preparation: Heat olive oil in a skillet over medium heat, sautéing onions and bell peppers until softened and translucent.
- Seasoning Enhancement: Add minced garlic and spices, stirring to release aromatic flavors, then incorporate crushed tomatoes with salt, pepper, and honey for balanced complexity.
- Sauce Development: Simmer the tomato mixture for 10 minutes, allowing flavors to meld and concentrate, then fold in fresh herbs and remove from heat.
- Toast Preparation: Golden-brown sourdough slices to create a crisp foundation for the dish.
- Feta Egg Cooking: Create a nonstick pan with crumbled feta, cracking eggs directly onto the melted cheese and cooking until whites are set but yolks remain runny.
- Plating Composition: Generously spoon warm shakshouka sauce over toasted bread, top with feta-encrusted eggs, and garnish with additional herbs, feta crumbles, red pepper flakes, or sumac for a final flavor burst.
Notes
- Spice Calibration: Adjust spice levels by gradually adding paprika, cumin, or chili flakes to match personal heat tolerance without overwhelming the tomato base.
- Sauce Consistency Control: Simmer sauce uncovered to achieve desired thickness, stirring occasionally to prevent burning and ensure smooth, rich texture.
- Egg Precision Technique: Use fresh eggs at room temperature for even cooking and maintain medium-low heat to prevent overcooking the delicate feta-crusted eggs.
- Bread Selection Strategy: Choose sturdy sourdough or rustic bread that can absorb sauce without becoming soggy, toasting until crisp for optimal textural contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 210 mg