Description
Shakshouka toast with feta fried eggs brings Middle Eastern flavors to breakfast tables with bold spices and silky egg texture. North African cuisine shines through this simple yet remarkable morning meal you’ll savor completely.
Ingredients
Scale
- 1 can (14 oz / 400 g) crushed tomatoes
- 2–3 eggs
- 2–3 slices crusty sourdough or rustic bread
- ½ onion, finely chopped
- 1 small bell pepper (red or yellow), finely diced
- 2 tbsps olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- 1 tsp ground cumin
- 1 tsp paprika (smoked or sweet)
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 1 tsp honey or sugar
- ¼ cup chopped fresh parsley or cilantro
- Extra crumbled feta
- Fresh parsley or cilantro
- Red pepper flakes or sumac (optional)
Instructions
- Sauce Creation: Sauté onions and bell peppers in olive oil until softened, releasing their natural sweetness and creating a fragrant base for the shakshouka.
- Spice Infusion: Add minced garlic, cumin, paprika, and red pepper flakes to the skillet, stirring quickly to awaken the spices’ intense aromatics without scorching.
- Tomato Transformation: Introduce crushed tomatoes, seasoning with salt, pepper, and honey to craft a harmonious sauce that balances acidity and depth, simmering until rich and thickened.
- Herb Elevation: Fold in freshly chopped parsley or cilantro, removing from heat to preserve their vibrant flavor and emerald-green brilliance.
- Toast Preparation: Brush sourdough slices with butter or olive oil, toasting in a hot skillet until achieving a golden, crisp exterior that provides a delightful crunch.
- Egg Artistry: Scatter crumbled feta in a preheated nonstick pan, allowing it to melt slightly, then carefully crack eggs directly onto the cheese, cooking until whites set while maintaining luxuriously runny yolks.
- Final Assembly: Generously ladle the warm, aromatic shakshouka sauce over the crisp toast, crowning each slice with the feta-nestled egg and finishing with an artistic sprinkle of additional feta, fresh herbs, and a dusting of red pepper flakes or sumac for an explosion of Mediterranean flavors.
Notes
- Sauce Consistency Control: Simmer sauce slowly to achieve a thick, rich texture without burning; stir occasionally and adjust heat to medium-low for perfect reduction.
- Egg Cooking Precision: Use low-medium heat when frying eggs to prevent feta from burning and ensure perfectly runny yolks with set whites.
- Flavor Layering Technique: Toast spices briefly before adding tomatoes to unlock deeper, more complex aromatics and prevent bitter undertones.
- Herb Freshness Hack: Add chopped parsley or cilantro at the very end of cooking to maintain vibrant color and maximize fresh herb flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 200 mg