Savor quick delicious Shakshouka Toast This flavorful breakfast recipe brings bold spices bright flavors to your morning table Try it today

Scale

4 large eggs

1 tablespoon olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Chopped fresh parsley or cilantro, for garnish

4 slices of crusty bread (sourdough or whole grain work great)

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In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.

Toss in the diced red bell pepper and minced garlic, stirring frequently for about 3-4 minutes, until softened.

Pour in the diced tomatoes, followed by cumin, smoked paprika, salt, and pepper. Let it simmer for 10 minutes.

Make small wells in the sauce and crack the eggs into each well. Cover and cook for 5-7 minutes until the eggs are set.

Toast the bread until golden brown.

To serve, place the toasted bread on a plate, ladle the shakshouka mixture over each slice, and garnish with chopped parsley or cilantro.