Shakshouka Toast

There’s something about a cozy, hearty breakfast that feels like a hug on a plate—and Shakshouka Toast is exactly that. If you’ve never tried shakshouka before, it’s a rich, spiced tomato and pepper stew traditionally cooked with eggs and served straight from the skillet. But today, we’re giving it a little twist—tucking all that bold flavor right onto a crispy slice of sourdough for a fuss-free, fork-and-knife breakfast that feels gourmet, but is surprisingly simple to make.

I first made this version on a rushed Saturday morning, with a few staples from the fridge and not much time. My original plan was to make classic shakshouka, but I didn’t want to deal with multiple plates or leftover sauce. So I decided to pop some crusty bread in the toaster, pile the sauce and eggs on top, and boom—Shakshouka Toast was born. It was one of those “why didn’t I do this sooner?” moments.

If you’re looking for a flavorful way to elevate your breakfast or brunch game without spending your entire morning in the kitchen, this one’s for you. It’s bold, comforting, packed with good-for-you ingredients, and comes together in under 30 minutes.

Let’s get cooking!

Ingredients You’ll Need

• 1 tablespoon olive oil

• ½ small onion, finely diced

• ½ red bell pepper, finely chopped

• 1 garlic clove, minced

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika

• Pinch of chili flakes (optional)

• 1 cup crushed tomatoes

• Salt and black pepper, to taste

• 2 eggs

• 2 slices of sourdough or crusty bread, toasted

• Fresh parsley or cilantro, chopped (optional)

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 2 | Calories: Approximately 290 kcal per serving

STEP 1: Sauté the Veggies

Start by heating 1 tablespoon of olive oil in a small skillet over medium heat. Once hot, add your finely diced onion and chopped red bell pepper. Sauté them for 4 to 5 minutes, or until they start to soften and become slightly golden around the edges. This builds a nice flavor base for the sauce.

Pro tip: Dice everything pretty finely so the sauce cooks evenly and fits neatly on the toast later.

STEP 2: Add Garlic and Spices

Next, stir in the minced garlic, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, and a pinch of chili flakes if you like a little heat. Let this cook for about a minute. You want the spices to become fragrant without burning the garlic. At this point, your kitchen will start to smell amazing—like something special is about to hit the table.

STEP 3: Simmer the Tomato Sauce

Now, pour in 1 cup of crushed tomatoes and season the sauce with salt and black pepper to taste. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes. It should thicken slightly but still be spoonable. The key here is to reduce the raw tomato flavor while letting all those spices come together into one rich, savory sauce.

Tip: If the sauce gets too thick, you can add a splash of water to loosen it up a bit

So now that we’ve got that gorgeous, spiced tomato sauce bubbling away, it’s time to turn this into the ultimate Shakshouka Toast. The next steps are where the magic really happens—perfectly poached eggs nestled in that savory sauce, all piled high on toasted sourdough. If you’re anything like me, you’ll be ready to dive in as soon as the eggs hit the skillet.

This part is quick, so make sure your bread is ready to toast and your plates are nearby. Timing is everything when it comes to eggs, especially if you love that runny yolk moment as much as I do.

STEP 4: Cook the Eggs

Once your sauce is slightly thickened, use a spoon to make two small wells in the mixture—just deep enough to cradle each egg without the whites running wild.

Crack an egg into each well. If you’re worried about shells or yolk breakage, you can crack them into a small bowl first, then gently pour them in.

Cover the skillet with a lid and let the eggs cook over medium-low heat for about 4 to 6 minutes. You’re looking for set whites and soft, runny yolks. Keep an eye on them, as stovetops and pan types can affect the timing.

Tip: If you like your eggs more set, leave them for a minute or two longer. Prefer a softer yolk? Check them closer to the 4-minute mark.

STEP 5: Toast the Bread

While the eggs are cooking, toast two slices of good-quality sourdough or crusty bread. You want a slice that’s sturdy enough to handle the sauce and still stay crisp.

I like to toast mine in a skillet with a tiny bit of olive oil for extra crunch and flavor, but a regular toaster works just fine too. Just be sure the bread is golden and crisp before topping—it makes all the difference.

STEP 6: Assemble Your Shakshouka Toast

Once your eggs are done and your bread is toasted to perfection, it’s time to assemble.

Use a spoon or spatula to gently scoop out each egg with a generous helping of the tomato-pepper sauce and place it right on top of each slice of toast. Try to distribute the sauce evenly—no one wants a dry bite!

Sprinkle with chopped fresh parsley or cilantro if you’re feeling fancy, and serve immediately while everything is warm and that yolk is still nice and gooey.

TIPS AND VARIATIONS

Now, if you’re like me and you love to mix things up, here are a few fun ways to take this Shakshouka Toast to the next level:

• Add Cheese: A sprinkle of crumbled feta or goat cheese right before serving adds a creamy, tangy contrast that’s downright irresistible.

• Toss in Greens: Stir in a handful of spinach or kale right after the spices and before the tomatoes. It wilts quickly and adds a nice nutrient boost.

• Spice It Up: Drizzle with your favorite hot sauce, harissa, or chili oil for an extra kick.

• Go Bigger: Feeding a crowd? You can double the sauce and eggs, and bake them in a larger skillet. Serve family-style with toasted bread on the side.