20-Min Shakshuka with Crispy Toast
Poached eggs in a bright, garlicky tomato sauce — the Mediterranean breakfast that doubles as dinner. Serve with crusty toast for dipping.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) canned crushed tomatoes
- 4 large eggs
- ¼ cup fresh basil, roughly torn
- 4 slices bread, sliced
Instructions
- 1
Heat oil in a 10-inch skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 2
Pour in tomatoes and a pinch of salt. Simmer 6 minutes, stirring occasionally, until sauce thickens slightly.
- 3
Create 4 small wells in the sauce. Crack an egg into each, keeping yolks intact. Cover and cook 5–6 minutes until whites set but yolks jiggle.
- 4
While eggs cook, toast bread until edges are golden and surface crisps.
- 5
Scatter basil over the skillet. Serve with toasted bread alongside for dipping.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon or spatula
- toaster
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