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Shakshuka Toasts
Loaded with bold flavours, shakshuka is a breakfast and brunch favourite. Serve these rich, saucy eggs alongside Stonemill® Hearty Grains & Seeds Wide Slice Loaf. These are perfect for dipping, scooping, and soaking up every bite. Try it when you’re craving something delicious - you won’t be disappointed.
Temps de préparation
10 min
Total Time
20 min
Portions
2
Portions
Fait avec Demi-miche au levain Hearty Grains & Seeds
Ingrédients
- 2 slices Stonemill® Hearty Grains and Seeds Wide Slice Loaf, toasted
- 2 tbsp (30 mL) olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) dried oregano
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 tsp (1 mL) chili flakes
- 1 can (398 mL) diced tomatoes
- 1/2 cup (125 mL) diced roasted red pepper
- 4 eggs
- 1/2 cup (125 mL) crumbled feta
- 2 tbsp (30 mL) finely chopped fresh parsley
Directions
- Heat oil in a 10-inch (25 cm) skillet set over medium-high heat. Cook onions, garlic, cumin, coriander, oregano, salt, pepper and chili flakes for 5 minutes or until softened.
- Add tomatoes and roasted red peppers; bring to a boil. Reduce the heat to medium.
- Using a spoon, create divots in the sauce. Crack an egg into each divot. Cover and cook 4 to 6 minutes or until eggs are soft-cooked or to your preferred doneness. Sprinkle with crumbled feta and parsley.
- Serve with toasted slices of Stonemill® Hearty Grains and Seeds Wide Slice Loaf
Tip: Alternatively, serve shakshuka on top of slices of Stonemill® Hearty Grains and Seeds Wide Slice Loaf
Add your favourite hot sauce or chili flakes for extra heat.
You can substitute roasted red peppers with fresh red peppers; simply slice them and cook with the onions until softened.
