Ingredients
Equipment
Method
- Heat the olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, cumin, paprika, and red pepper flakes (if using), and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1/2 medium onion, 1 clove garlic, 1/2 teaspoon cumin, 1/2 teaspoon paprika, pinch red pepper flakes
- Pour in the undrained can of diced tomatoes. Stir everything together, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season generously with salt and freshly ground black pepper to your taste.1 14.5 ounce can diced tomatoes, Salt, freshly ground black pepper
- While the tomato sauce is simmering, toast your bread slices until golden brown and crispy. You can do this in a toaster, under the broiler, or in a dry skillet.4 slices bread
- Once the tomato sauce has thickened to your liking, create two small wells in the sauce. Carefully crack one egg into each well.2 large eggs
- Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-8 minutes. You can also gently spoon some of the hot tomato sauce over the egg whites to help them cook faster.
- Place two slices of toasted bread onto each serving plate. Spoon the shakshouka mixture with the poached eggs over the toast.4 slices bread
- Sprinkle generously with crumbled feta cheese and freshly chopped cilantro or parsley. Serve immediately and enjoy your delicious Einfacher Shakshouka-Toast!Feta cheese, Fresh cilantro or parsley
Notes
To store leftovers, refrigerate the cooked tomato sauce separately in an airtight container for up to 3-4 days. Toast fresh bread when ready to serve. Reheat the sauce gently, crack fresh eggs into it, and cook as per recipe steps 4 & 5. Freezing is not recommended.
