Go Back
Shakshuka on Toast
Prep Time
10 mins
Cook Time
30 mins
A deeply flavorful back pocket shakshuka recipe that makes the most of vibrant spring eggs and a host of pantry staples.
Recipe Type: Brunch
Keyword: shakshuka
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, diced
  • 2 - 4 cloves garlic, smashed, peeled, and minced, plus 1 whole clove for the bread
  • 2 teaspoons paprika
  • 2 teaspoons freshly ground cumin seed
  • ½ teaspoon or more red pepper flakes
  • ½ teaspoon ground cayenne pepper
  • 1 roasted red pepper, chopped
  • 1 28- ounce can whole, peeled tomatoes
  • Sea salt
  • Black pepper
  • 8 thick-cut slices of crusty bread
  • 6 eggs
  • ½ cup minced cilantro or parsley
  1. Set a deep-sided 10-inch skillet over medium heat. When hot, add the olive oil and then the onion. Cook, stirring often, until onion is translucent and quite supple, about 10 minutes. Add the garlic and cook for 1 minute. Fold in the spices, and then add the peppers and tomatoes. Bring to a gentle simmer, and turn heat to medium-low and cook 10 - 15 minutes, or until the ingredients start to break down. As the sauce cooks, add sea salt and black pepper to taste.
  2. Meanwhile, toast 8 slices of crusty bread. Rub each slice with the reserved garlic clove, drizzle with olive oil, and sprinkle with a pinch each of sea salt and pepper.

  3. To add the eggs, turn heat to low and make a small well in the sauce toward the edge of the pan for each egg. Break the egg in a small, shallow dish, and tip it into the sauce. Repeat for all the eggs. Sprinkle a pinch of sea salt over each egg. Place the lid over the pan slightly askew, and cook eggs 6 - 8 minutes, or until the whites are opaque and the yolks are runny.