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Savory Shakshouka Toast with Poached Eggs

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A quick and satisfying breakfast featuring a rich, spicy tomato shakshouka sauce ladled over thick toasted bread and topped with perfectly poached eggs.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz/400 g) crushed tomatoes
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • 4 large eggs (room temperature for poaching)
  • 4 thick slices of rustic bread or sourdough
  • 1 tablespoon white vinegar
  • Butter or olive oil, for toasting bread

Instructions

  1. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
  2. Add the diced red bell pepper and cook for another 4 minutes until it begins to soften.
  3. Add minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Stir constantly for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, season with salt and pepper, and bring to a gentle simmer. Reduce heat to low and cook uncovered for 8-10 minutes, stirring occasionally until sauce thickens slightly.
  5. Lightly butter or brush olive oil on each slice of bread. Toast in a grill pan or toaster until golden and crisp but still soft inside, about 3-4 minutes per side on a grill pan or 2-3 minutes in a toaster.
  6. Fill a medium saucepan with 3-4 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer.
  7. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for runny yolks or up to 5 minutes for firmer eggs.
  8. Use a slotted spoon to carefully remove eggs and drain on paper towels.
  9. Spoon a generous amount of shakshouka sauce onto each toast slice. Top with a poached egg, sprinkle with chopped parsley or cilantro, and finish with black pepper.
  10. Serve immediately while toast is warm and crunchy and eggs are runny.

Notes

Use almond or gluten-free bread for gluten-free option. Swap smoked paprika with regular paprika for milder flavor. Use olive oil instead of butter for dairy-free. Poach eggs gently with vinegar to keep whites silky. Toast bread thickly to prevent sogginess. Sauce can be made ahead and reheated; poached eggs are best fresh.

Nutrition

Keywords: shakshouka, shakshouka toast, poached eggs, breakfast, brunch, tomato sauce, spicy, easy recipe

Find it online: https://larameals.com/savory-shakshouka-toast-with-poached-eggs-easy-recipe-for-breakfast-delight/