Shakshuka Toast
Serves: 4 people
Active time: 10 minutes
Total Time: 12 minutes
Level of Difficulty: Easy
Shakshuka was one of the first dishes I ever served hosting friends. It is a show-stopper, yet it's all made in one pan (score!). For lunch, it can feel a little involved, but I figured out a way for you to still satiate that shakshauka craving with half the effort: say hello to shakshuka toast!
Ingredients:
¼ cup extra-virgin olive oil, plus 1 tablespoon, plus more for drizzling
½ teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground cayenne
2 roasted bell peppers, finely chopped (about ¼ cup)
2 cups tomato sauce (preferably Michaels from Brooklyn or Raos)
Kosher salt and freshly ground black pepper
4 ½ -inch thick slices country-style bread
4 large eggs
¼ cup feta cheese (preferably Bulgarian or French)
¼ cup Cilantro or parsley leaves, for garnish
1 teaspoon Aleppo pepper or crushed red pepper flakes, for garnish (optional)
Flaky salt, for garnish (optional)
Method:
In a small saucepan, add 1 tablespoon olive oil over medium-low heat. Combine cumin, paprika, and ground cayenne pepper and stir until fragrant, about 15 seconds. Add bell peppers and tomato sauce and stir to warm through, about 2-3 minutes more.
Cut a circle out of the center of each slice of bread using a sharp knife or a cookie cutter. Add ¼ cup olive oil to a heavy skillet over medium heat. Add the bread slices and the cut-out circles to the pan. Crack an egg into the center of each slice of bread and cook for 1-2 minutes per side, or until toasted. The outside of the egg should be set but the inside should feel runny to the touch.
Remove from the stove, top with warmed sauce, feta, herbs, a drizzle of olive oil and optional chili flake and flaky salt and enjoy!
