Description
A hearty, Mediterranean-inspired dish with smoky tomato-pepper sauce, gently poached eggs, and golden garlic toast. Perfect for brunch, dinner, or anytime you want something comforting yet vibrant.
Ingredients
Sauce
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2–4 cloves garlic, minced
2 teaspoons paprika
2 teaspoons freshly ground cumin seeds
½ teaspoon red pepper flakes
½ teaspoon ground cayenne pepper
1 roasted red pepper, chopped
1 (28-ounce) can whole, peeled tomatoes, crushed
Sea salt & black pepper, to taste
Eggs & Toast
6 large eggs
8 thick-cut slices crusty bread
1 garlic clove, halved
Extra olive oil, for drizzling
Garnish
Fresh cilantro or parsley, minced
Instructions
Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and golden, 5–6 minutes. Add garlic and cook 30 seconds.
Stir in paprika, cumin, red pepper flakes, and cayenne. Cook 1–2 minutes until fragrant.
Add roasted red pepper and tomatoes, crushing the tomatoes with a spoon. Season with salt and pepper. Simmer 15–20 minutes until thickened.
Meanwhile, drizzle bread with olive oil and toast until golden. Rub each slice with the cut side of garlic.
Make 6 small wells in the sauce. Crack an egg into each. Cover and cook 5–7 minutes, until whites are set but yolks are runny.
Spoon sauce and an egg over toast. Garnish with cilantro or parsley and serve warm.
Notes
For milder flavor, reduce or omit the cayenne and red pepper flakes.
Sauce can be made ahead and refrigerated up to 2 days; reheat and add eggs before serving.
Try adding feta or goat cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: ~365
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 185 mg
Keywords: shakshuka toast, Mediterranean brunch, eggs on toast, shakshuka recipe
