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Close-up of Shakshouka Toast on a white plate, showing the chunky tomato sauce and opaque egg white edges. (Shakshouka Toast)

Shakshouka Toast: The Ultimate 20-Minute Mediterranean Breakfast

This Shakshouka Toast features charred sourdough topped with a thick, spiced tomato and red pepper sauce, a perfect sunny-side-up egg, salty feta, and fresh cilantro. A fast, high-protein breakfast that brings Mediterranean flavors to your morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 slice
Course: Breakfast, Lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 slice Sourdough Bread thick-cut, approx 1-inch
  • 1 tbsp Olive Oil for toasting and sautéing
  • 1/2 cup Red Bell Pepper finely diced
  • 1 cup Crushed Tomatoes 240ml, canned or fresh
  • 1/2 tsp Cumin ground
  • 1/2 tsp Smoked Paprika
  • 1 large Egg fresh, room temperature
  • 2 tbsp Feta Cheese 30g, crumbled white
  • 1 tsp Cilantro freshly chopped
  • 1 pinch Red Chili Flakes

Equipment

  • 1 Heavy-bottomed Skillet Cast iron preferred for charring
  • 1 Small saucepan For simmering the sauce
  • 1 Non-stick Skillet For the perfect sunny-side-up egg

Method
 

Prepare the Sauce
  1. Sauté diced peppers and onions in olive oil until edges are soft and slightly browned.
  2. Add tomatoes and spices; simmer for 10 minutes until the sauce is thick and chunky.
Toast and Fry
  1. Toast the sourdough in a hot pan until edges are charred and bread is sturdy.
  2. Fry the egg sunny-side-up until whites are opaque but the yolk remains runny.

Notes

Use room temperature eggs for a faster set on the whites.
For extra heat, add a dash of harissa paste to the tomato sauce while simmering.