Speedy Shakshouka Toast: Your New Favorite 15-Minute Breakfast

👩‍🍳 Instructions

1. 1

   Begin by toasting your bread to your desired crispness. Set aside.
2. 2

   In a medium skillet with a lid, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and chili flakes, cooking for another minute until fragrant.
3. 3

   Stir in the tomato paste and cook for 1 minute, letting it darken slightly. Pour in the crushed tomatoes, then add the cumin, paprika, salt, and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly and flavors meld.
4. 4

   Create two small wells in the simmering tomato sauce. Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.
5. 5

   Cover the skillet with the lid and cook for 4-6 minutes, or until egg whites are set and yolks are still runny (or to your preferred doneness).
6. 6

   Carefully spoon one egg and a generous portion of the tomato sauce onto each slice of toasted bread. Garnish with fresh cilantro or parsley and crumbled feta cheese, if using. Serve immediately.