Name: Mediterranean Shakshuka with French Toast Twist
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 4 large eggs; 1 can (14 oz) diced tomatoes; 1 small onion (diced); 4 slices bread; 2 tablespoons olive oil

Mediterranean Shakshuka with French Toast Twist

A fusion dish combining Middle Eastern shakshuka with Italian and French influences. Eggs are poached in a simple tomato sauce and served with crispy bread, creating a hearty breakfast or light dinner that's bursting with flavor and ready in under 30 minutes.

25 min

Easy

2 servings

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Taste Profile

Sweet3/10

Salty3/10

Sour5/10

Umami6/10

Spicy1/10

🥄 Texture

Chunky, simmered tomato sauce provides a slightly saucy base with soft, set egg whites and creamy yolks if left runny (firmer if fully cooked). Toasted bread gives a crisp exterior and chewy crumb, ideal for scooping and contrasting the silky eggs and sauce.

👃 Aroma

Warm, savory notes of sautéed onion and olive oil combine with bright, stewed tomato aroma and a touch of caramelization. Toasted bread adds a nutty, toasty background while black pepper (if used) gives a mild peppery lift.

🍷 Pairs Well With

Crisp, dry Sauvignon Blanc or a lemony sparkling water; for a non-alcoholic option, mint tea or strong black tea.

🥗 Side Dishes

Crumbled feta and kalamata olives, a simple cucumber-tomato salad with lemon and olive oil, or roasted baby potatoes; a fresh green salad dressed with lemon vinaigrette also pairs well.

Instructions

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and golden.

Pour the canned diced tomatoes (with juice) into the pan. Stir well and let it simmer for 5 minutes. Season with salt and pepper to taste.

While the sauce simmers, brush both sides of the bread slices with the remaining olive oil. Toast them in another pan or toaster until golden brown on both sides, about 3-4 minutes total.

Make 4 small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well. Cover the pan with a lid or foil and cook for 4-5 minutes until the eggs are set to your liking (runny yolks or fully cooked).

Divide the toasted bread among plates, top with the shakshuka (eggs and tomato sauce), and serve immediately while hot.