Shakshouka Toast

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 large eggs
• 1 tablespoon white vinegar
• Salt, for seasoning
• 4 slices of crusty bread (such as sourdough or ciabatta)
• 2 tablespoons butter
• Feta cheese, crumbled
• Fresh cilantro, for garnish
• Red chili flakes (optional)

Instructions

1. Prepare the Spicy Tomato Sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and diced bell pepper. Sauté until soft, about 6-8 minutes. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2 minutes.
2. Add Tomatoes: Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat to low and let the sauce thicken for about 10 minutes, stirring occasionally. Stir in the chopped parsley and keep warm.
3. Poach the Eggs: Fill a deep saucepan with water and bring to a gentle simmer. Add the white vinegar. Create a gentle whirlpool and carefully crack each egg into the center of the whirlpool. Cook for 3-4 minutes until the whites are set, but the yolks remain runny. Remove with a slotted spoon and drain on paper towels. Season with salt.
4. Toast the Bread: Butter each slice of bread and toast in a skillet until golden brown and crispy, about 2-3 minutes per side.
5. Assemble the Shakshouka Toast: Place the toasted bread on serving plates. Spoon generous amounts of the spicy tomato sauce over each slice. Nestle a poached egg on top. Sprinkle with crumbled feta cheese, fresh cilantro, and red chili flakes if desired.
6. Serve: Serve immediately, allowing the flavors to meld together perfectly for an unforgettable Mediterranean breakfast experience.