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High-angle smartphone photo of Shakshouka Toast with thick tomato sauce and parsley.

Shakshouka Toast: The Ultimate Savory Brunch with Runny Yolks

A gourmet Shakshouka Toast featuring thick-cut sourdough, a chunky spiced tomato and bell pepper sauce, and a perfectly poached egg with a runny yolk. Finished with salty feta and fresh parsley for the ultimate brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 slice
Course: Breakfast, Lunch
Cuisine: Middle Eastern Fusion
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 slice Sourdough Bread Thick-cut
  • 1 tbsp Olive Oil Extra virgin
  • 1/2 cup Red Bell Pepper Diced (approx 75g)
  • 1/2 cup Crushed Tomatoes 120ml
  • 1 clove Garlic Minced
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1 large Egg Poached
  • 1 tbsp Feta Cheese Crumbled
  • 1 tsp Fresh Parsley Chopped
  • 1/4 tsp Red Chili Flakes

Equipment

  • 1 Skillet For the sauce
  • 1 Small Pot For poaching the egg

Method
 

Prepare the Sauce
  1. Heat olive oil in a skillet and sauté diced peppers until blistered and soft.
  2. Add garlic, spices, and tomatoes. Simmer for 10 minutes until thick and chunky.
Prepare the Components
  1. Toast the thick sourdough slice until golden-brown and crispy.
  2. Poach the egg in simmering water for 3 minutes for a runny yolk.
Assembly
  1. Spread sauce on toast, top with egg, and garnish with feta, parsley, and chili flakes.

Notes

Always dry the poached egg on a paper towel to avoid soggy toast.
Use high-quality sourdough for the best structural support.