Traditionally Shakshuka isn't served on toast, but I think it makes a nice addition. Shakshuka is an extremely versatile dish that can handle the addition of ingredients that might strike your creative fancy, and can be eaten for any meal of the day.
We're cooking eggs in a rich, well-seasoned tomato sauce, so there's not much to explain in terms of techniques. Some people like to add artichokes, chilis, or feta. I stuck with garlic, onion, red bell peppers, and a topping of fresh parsley. Spooning it onto a thick piece of toast was a choice for an extra level of texture, bot totally optional if you don't have a loaf of crusty bread on hand. It's too messy to pick up and eat with your hands, but you're welcome to try.
Ingredients
28oz can of diced tomatoes
1 Tbsp paprika
1 tsp cumin
1/4 tsp cayenne
1 clove garlic, minced
1 small yellow onion, chopped
1 bell pepper (red or green), chopped
4 eggs (or however many you want to fit)
1 loaf of crusty bread (rustic, Italian, etc)
1/4 cup parsley, chopped
Directions
Heat a pan over medium heat. If you have one with higher sides, choose that one. Also, I recommend avoiding cast iron this time, as the acidity of tomatoes can be harsh on the porous surface. Add a glug of olive oil and the onions, garlic, and bell pepper. Season with pepper and salt, and sauté about 5 minutes until softened . Add spices (paprika, cumin, cayenne) and sauté for 2 more minutes.
Add entire can of tomatoes and stir to combine. Reduce heat slightly and let mixture simmer until thickened, about 15 minutes. Taste for seasoning needs
During that time, toast your bread. I don't have a toaster, and my slices were pretty thick, so I toasted my bread in a 300º oven until tops were slightly firm, but still had some give when pressed.
Crack eggs into pan, with some space between them. Cover pan with lid and let eggs cook until whites are set, 3-5 minutes.
Spoon tomato mixture and an egg on top of each piece of toast. Crack some salt and pepper on top of each egg and top with parsley.
