Shakshouka Toast is a vibrant and satisfying twist on the classic North African and Middle Eastern dish. Traditionally served as a skillet meal, this version simplifies the process by layering the bold flavors of shakshouka over toasted bread for a quick yet hearty breakfast or brunch. It features rich, spiced tomato sauce, perfectly cooked eggs, and creamy feta, all served atop a crispy slice of toast. This dish is ideal for busy mornings or when you’re craving something comforting and full of flavor. Whether served solo or with a side salad, it’s a wholesome, delicious way to start the day.

Ingredients:

• 1 tbsp olive oil
  
  

• ½ onion, finely diced
  
  

• 1 garlic clove, minced
  
  

• ½ tsp ground cumin
  
  

• ½ tsp smoked paprika
  
  

• ¼ tsp red chili flakes (optional)
  
  

• ½ red bell pepper, diced
  
  

• 1 large tomato, diced
  
  

• Salt and pepper, to taste
  
  

• 1 egg
  
  

• 1–2 slices of sourdough or your favorite bread, toasted
  
  

• Crumbled feta cheese (for topping)
  
  

• Fresh parsley or cilantro, chopped (for garnish)
  
  

Directions:

1. Heat olive oil in a small skillet over medium heat.
   
   

2. Add diced onion and sauté until soft and translucent, about 3–4 minutes.
   
   

3. Stir in garlic, cumin, smoked paprika, and red chili flakes. Cook for 30 seconds until fragrant.
   
   

4. Add diced bell pepper and tomato. Season with salt and pepper.
   
   

5. Simmer for 5–7 minutes until the mixture thickens.
   
   

6. Make a small well in the center of the sauce and crack in the egg.
   
   

7. Cover and cook until the egg white is set but yolk is still runny, about 3–5 minutes.
   
   

8. Spoon the shakshouka mixture with the egg over toasted bread.
   
   

9. Top with crumbled feta and fresh herbs. Serve immediately.
   
   

Nutrients (per serving, approximate):

• Calories: 250–300 kcal
  
  

• Protein: 10g
  
  

• Fat: 16g
  
  

• Carbohydrates: 20g
  
  

• Fiber: 3g
  
  

• Sugar: 5g
  
  

• Sodium: 350mg