Description
This Shakshouka with Feta and Toast features poached eggs in a spiced tomato and bell pepper sauce, topped with crumbled feta and served on crusty bread. It’s a vibrant and flavorful dish perfect for breakfast or brunch, offering a delightful start to your day!
Ingredients
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- 4 slices of crusty bread (such as sourdough or ciabatta)
- Optional: red pepper flakes (for heat)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the diced red bell pepper to the skillet and continue to sauté for another 5 minutes, stirring occasionally, until the pepper is tender.
- Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes, allowing the spices to become fragrant.
- Pour in the can of diced tomatoes, including the juice. Stir well to combine all the ingredients. Season with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes at this stage.
- Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Once the shakshouka base has thickened, use a spoon to create four small wells in the sauce.
- Crack an egg into each well, being careful not to break the yolk. If you prefer your eggs less runny, you can gently break the yolks with a fork.
- Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.
- While the eggs are cooking, preheat your oven to 400°F (200°C) if you plan to toast the bread in the oven. Alternatively, you can use a toaster or a grill pan.
- Place the slices of crusty bread on a baking sheet. Drizzle a little olive oil over each slice and season with a pinch of salt.
- Toast the bread in the preheated oven for about 8-10 minutes, or until golden brown and crispy. If using a toaster, toast until your desired level of crispiness is achieved.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the shakshouka.
- Using a spatula, carefully transfer a slice of the toasted bread to a plate.
- Spoon a generous amount of the shakshouka mixture with an egg on top of the toast.
- Garnish with freshly chopped parsley for a burst of color and flavor.
- Repeat the process for the remaining slices of toast, ensuring each one gets an equal share of the shakshouka and egg.
- Serve the shakshouka toast immediately while hot. It pairs wonderfully with a side of mixed greens or a simple salad for a complete meal.
- For an extra kick, consider serving with a side of harissa or a drizzle of hot sauce.
- Enjoy with a cup of coffee or tea for a delightful breakfast or brunch experience.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The eggs are best enjoyed fresh, but you can reheat the shakshouka base and cook fresh eggs if desired.
- To reheat, simply warm the shakshouka mixture in a skillet over medium heat until heated through, then add fresh eggs as instructed above.
- Prep Time: 30 minutes
- Cook Time: 25 minutes