Preparation

• Toast Bread: Start by toasting the slices of hearty bread to your desired level of crispness. Set them aside while you prepare the sauce so they can soak up all the delicious flavors.
• Sauté Veggies: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until softened and fragrant.
• Add Aromatics: Incorporate the minced garlic, ground cumin, smoked paprika, and optional cayenne pepper. Stir and cook for another minute to let the spices release their wonderful aromas.
• Simmer Sauce: Pour in the diced tomatoes, including their juice, and season with salt and pepper to taste. Allow the sauce to simmer for 8-10 minutes, letting the flavors meld beautifully.
• Create Wells for Eggs: Using the back of a spoon, create two small wells in the simmering sauce. Crack an egg into each well gently, ensuring they’re nestled in the flavorful mixture.
• Cook Eggs: Cover the skillet and cook for 5-7 minutes until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.
• Assemble Toast: Place the toasted bread on plates. Generously spoon the shakshouka sauce and perfectly cooked eggs over the top, creating a beautiful, hearty dish.
• Garnish & Serve: Sprinkle with fresh parsley or cilantro for a vibrant touch, and add crumbled feta cheese on top if desired. Serve immediately while warm for the best experience!