Description
A delicious Shakshouka-Toast featuring poached eggs over a vibrant tomato sauce, perfect for breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1 can (15 oz) diced tomatoes
- 1 bell pepper (diced)
- 1 onion (diced)
- 2 garlic cloves (chopped)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley (for garnish)
- 4 slices of bread (of your choice)
Instructions
- Heat oil in a cast-iron skillet over medium heat. Add diced onion and bell pepper and sauté for about 5 minutes until soft.
- Add chopped garlic, cumin, and paprika, and sauté for 1 more minute until fragrant.
- Stir in the diced tomatoes and season the mixture with salt and pepper. Let the sauce simmer for 5-7 minutes until slightly thickened.
- Create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook the eggs until they reach your desired doneness — creamy or cooked through.
- Toast the slices of bread until golden brown and crispy.
- Serve the Shakshouka over the toasted bread, garnished with fresh parsley.
Notes
You can prepare the tomato sauce in advance and just cook the eggs fresh when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 300mg