Description
Sizzling shakshouka toast with feta fried eggs brings Mediterranean flavors to breakfast with bold, spicy charm. Hearty tomato sauce cradles perfectly cooked eggs, promising a delicious start to your morning culinary adventure.
Ingredients
Scale
Main Ingredients:
- 2 to 3 eggs
- 2 to 3 slices crusty sourdough or rustic bread
- 1 can (14 ounces / 396 grams) crushed tomatoes
Vegetable and Aromatics:
- ½ onion, finely chopped
- 1 small bell pepper, finely diced (red or yellow for sweetness)
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley or cilantro
Spices, Seasonings, and Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon olive oil or butter
- 1 tablespoon butter or olive oil (for toasting)
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked or sweet)
- ¼ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon honey or sugar (to balance acidity)
- ¼ cup crumbled feta cheese
- Extra crumbled feta
- Salt
- Black pepper
- Fresh parsley or cilantro
- Red pepper flakes or sumac (optional, for extra kick)
Instructions
- Initiate by crafting a robust tomato base, warming olive oil in a skillet over medium flame.
- Gently sauté diced onions and bell peppers until they transform into translucent, tender morsels.
- Introduce minced garlic and aromatic spices, stirring vigorously to release their intense fragrance.
- Pour crushed tomatoes into the skillet, enhancing with salt, pepper, and a whisper of honey for balanced sweetness.
- Allow the sauce to simmer and concentrate, developing rich, complex flavors for approximately 10 minutes.
- Fold in fresh herbs, creating a vibrant, verdant finish, then remove from heat.
- Simultaneously, prepare golden sourdough slices, toasting them until crisp and bronzed.
- Create a sizzling stage in a nonstick pan, scattering crumbled feta to melt and form a lacy, crisp foundation.
- Delicately crack eggs directly onto the melted cheese, cooking until whites are set but yolks remain gloriously runny.
- Layer the adventure by spooning warm shakshouka sauce generously over the toasted bread.
- Crown each toast with the feta-encrusted eggs, adding a final flourish of herbs, additional feta, and a sprinkle of red pepper flakes or sumac.
Notes
- Select fresh, ripe tomatoes for an authentic, vibrant sauce that bursts with natural sweetness.
- Use high-quality sourdough bread with a crusty exterior and soft interior for perfect texture contrast.
- Adjust spice levels by modifying red pepper flakes and choosing milder or spicier paprika versions.
- Swap traditional feta with dairy-free alternatives like nutritional yeast or plant-based cheese crumbles for vegan diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 23
- Calories: 290
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg