Description
Flavorful shakshouka with perfectly poached eggs over crispy toast, topped with feta and parsley. A delicious and satisfying brunch, lunch, or light dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- 4 slices of your favorite bread (sourdough, ciabatta, or whole wheat work well)
- 2 tablespoons olive oil, for brushing
- 4 large eggs
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Optional: Red pepper flakes, for extra heat
Instructions
- Prepare the Shakshouka Base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped red bell pepper and cook for another 3-5 minutes, until the pepper is slightly softened. Be careful not to burn the garlic!
- Pour in the crushed tomatoes and diced tomatoes (with their juice). Stir in the smoked paprika, cumin, cayenne pepper (if using), and sugar. Season with salt and freshly ground black pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully and the sauce to thicken slightly. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor will be! I sometimes let it go for 30 minutes or more.
- Prepare the Toast: While the shakshouka is simmering, lightly brush both sides of each slice of bread with olive oil. This will help them get nice and golden brown and crispy.
- Toast the bread in a toaster, under the broiler, or in a skillet.
- Cook the Eggs in the Shakshouka: Once the shakshouka sauce has simmered and thickened, use a spoon to create four small wells in the sauce, spacing them evenly apart.
- Carefully crack one egg into each well. Try to keep the yolks intact.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking). The cooking time will depend on your stove and how runny you like your yolks. Keep an eye on them! If you prefer your yolks more cooked, you can cook them longer, but be careful not to overcook them.
- If you want to ensure the egg whites are fully cooked, you can gently baste them with some of the shakshouka sauce during the last few minutes of cooking.
- Assemble the Shakshouka Toast: Place one slice of toasted bread on each plate.
- Carefully spoon a generous amount of the shakshouka sauce over each slice of toast, making sure to include one egg on each.
- Sprinkle crumbled feta cheese and chopped fresh parsley over the shakshouka toast.
- If you like a little extra heat, sprinkle a pinch of red pepper flakes over the top.
- Serve the shakshouka toast immediately while it’s hot and the yolks are still runny.
Notes
- Adjust the amount of cayenne pepper to control the spice level. If you’re sensitive to heat, omit it altogether. You can also add a pinch of chili powder for a different flavor profile.
- Feel free to add other vegetables to the shakshouka, such as zucchini, eggplant, or mushrooms. Add them along with the bell pepper and cook until softened.
- Experiment with different herbs, such as cilantro, dill, or mint, for a unique flavor.
- If you’re not a fan of feta, you can use goat cheese, mozzarella, or Parmesan cheese instead.
- Use your favorite type of bread for the toast. Sourdough, ciabatta, whole wheat, or even challah bread would all be delicious.
- To make this recipe vegan, omit the eggs and feta cheese. You can add some crumbled tofu or tempeh for protein.
- You can prepare the shakshouka sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and cook the eggs.
- Serve the shakshouka toast with a side of yogurt or labneh for a creamy contrast. You can also add a drizzle of tahini or a sprinkle of za’atar for extra flavor.
- The most important part is cooking the eggs to your preference. Some people like them very runny, while others prefer them more set. Adjust the cooking time accordingly. If you’re unsure, start with 5 minutes and check the eggs frequently.
- Using high-quality canned tomatoes makes a big difference in the flavor of the shakshouka. Look for San Marzano tomatoes if you can find them.
- Make sure you’re using a large enough skillet so that the vegetables have room to cook evenly. If the pan is too crowded, the vegetables will steam instead of sautéing.
- Don’t be afraid to season the shakshouka generously with salt and pepper. Taste it as you go and adjust the seasoning as needed.
- Using fresh herbs adds a bright and vibrant flavor to the shakshouka. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Leftover shakshouka can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave. The eggs may become a little rubbery when reheated, but the flavor will still be delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes