Name: Shakshouka Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, chopped 1 red bell pepper, diced 1 can (14 oz) crushed tomatoes 1 teaspoon smoked paprika 1 teaspoon ground cumin; 5 teaspoon salt; 25 teaspoon black pepper 4 eggs 2 tablespoons fresh parsley, chopped 4 slices sourdough or country-style bread

Shakshouka Toast is what happens when a hearty North African breakfast meets the toasty comfort of your favorite bread. It’s warm, savory, and layered with spices that wake up your palate in the best way possible. Imagine runny yolks nestled in a zesty tomato pepper sauce, soaking gently into golden slices of sourdough – every bite is a cozy flavor explosion.

Perfect for lazy weekend mornings or brunch with a twist, this dish brings something vibrant and satisfying to the table. It feels rustic yet elevated, a dish that feels both spontaneous and intentional. Whether you love traditional shakshouka or are trying it for the first time, putting it on toast makes it easier and even more delicious.

Why You’ll Love This Shakshouka Toast

This recipe brings all the flavor of classic shakshouka but simplifies the experience. Instead of cooking eggs directly in the sauce, you get full control over the toastiness of your bread and the doneness of your eggs. It’s faster, flexible, and perfect for those who like assembling their bites.

The combination of smoky paprika, bell peppers, and garlic is irresistible, and layering that over toast makes it a mess-free, fork-and-knife kind of affair. Whether you’re serving guests or just want a bold breakfast for one, it delivers every time.

What Kind of Bread Should I Use?

The beauty of Shakshouka Toast is that you can tailor it to your pantry. Sourdough adds that slight tang that stands up well to the tomato base, but a thick slice of country loaf, ciabatta, or even crusty baguette will also work. What matters most is that the bread is hearty enough to hold the sauce without getting soggy too fast. Toasting it well gives the perfect crunch-to-soft ratio.

Ingredients for the Shakshouka Toast

Shakshouka Toast starts with a flavorful base and finishes with warm eggs and crispy toast. The ingredients are simple but full of bold Mediterranean character.

Olive oil
Garlic cloves
Onion
Red bell pepper
Crushed tomatoes
Smoked paprika
Ground cumin
Salt
Black pepper
Eggs
Fresh parsley
Bread slices (sourdough or similar)

Each of these ingredients plays a role: the olive oil forms the aromatic base, garlic and onion give it depth, and the peppers and tomatoes provide sweetness and acidity. Paprika and cumin add warmth, while parsley brightens everything up. And of course, the bread is the carrier that ties it all together.

How To Make the Shakshouka Toast

Step 1: Sauté the Aromatics

In a skillet over medium heat, warm the olive oil and cook the chopped onion until soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Step 2: Build the Sauce

Stir in diced red bell pepper and cook until softened. Then add the crushed tomatoes, paprika, cumin, salt, and pepper. Let the mixture simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.

Step 3: Toast the Bread

While the sauce simmers, toast your bread slices to golden and crisp in a toaster or oven. Set aside.

Step 4: Fry the Eggs

In a separate pan, fry the eggs sunny side up or however you like them. Season with a pinch of salt and pepper.

Step 5: Assemble

Spoon the shakshouka sauce generously over the toasted bread. Top with the fried eggs and sprinkle with fresh parsley. Serve immediately while warm.

How to Serve and Store Shakshouka Toast

Shakshouka Toast is best served immediately after assembly when the eggs are hot, and the bread is still crispy. It feeds 2 to 4 people depending on your portion size, making it perfect for a cozy brunch or a satisfying solo breakfast with leftovers.

To store the shakshouka sauce, let it cool and transfer it to an airtight container. It will keep in the fridge for up to 4 days and reheats beautifully. Just make your toast and eggs fresh when you’re ready to eat. Avoid storing pre-assembled toast as the bread gets soggy fast.

What to Serve With Shakshouka Toast?

Fresh Arugula Salad

A peppery arugula salad with lemon vinaigrette cuts through the richness and brings brightness to the plate.

Feta Cheese Crumbles

A few sprinkles of feta on top add a salty tang that complements the savory tomato base.

Labneh or Greek Yogurt

A dollop on the side offers creaminess and a cooling effect with each bite.

Crispy Roasted Potatoes

Hearty and golden, these balance out the softness of the eggs and sauce.

Spicy Harissa

If you love a kick, a drizzle of harissa takes it to another level.

Avocado Slices

Creamy avocado provides contrast and a nutritious boost.

Pickled Red Onions

These add sharpness and color, balancing the deep flavors with a tangy bite.

Want More Toast or Brunch Ideas?

If Shakshouka Toast has become your new favorite, here are some other recipes you might love:

Creamy Tomato Spinach Pasta for a comforting, quick lunch.
Ooey Gooey Butter Cake if you’re craving something sweet after brunch.
Herby Chicken Meatball Bowl for a protein-packed savory meal.
Easy Homemade Naan Bread to mop up all that sauce.
Classic Caprese Salad for a refreshing, summery side.

Save This Recipe For Later

📌 Save this recipe to your Pinterest brunch board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you keep it classic or put a twist on it with different toppings? I love seeing how others make this their own.

Explore beautifully curated health-boosting drinks and more wholesome meals on Janet Dishes on Pinterest and discover your next recipe obsession.

Conclusion

Shakshouka Toast is a breakfast worth slowing down for. It hits all the right notes—comforting, spicy, and perfectly satisfying. Whether you make it for yourself or serve it at your next brunch, it’s sure to impress and keep you coming back for more.