Hungry Alan
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Shakshuka on toast

A drawing, until a cook sends a photograph I want to keep.

North African

Shakshuka on toast

The tomato and pepper sauce, eggs already set, on toast the next morning.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
15 min
Level
Easy
Energy
210kcal
  • Next day

Contains egg and dairy.

Equipment

  • Small saucepan
  • Toaster
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
879 kJ
210 kcal
Protein
11 g
Fat
13 g
Carbohydrate
10 g
Sugars
8 g
Fibre
3 g
Salt
1.2 g
Sodium
480 mg

This batch, 2 servings, is about 1757 kJ (420 kcal), with 16 g sugars and 2.4 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Heat the shakshuka in a small pan until steaming.

  2. 02

    Toast the bread and drizzle it with the oil.

  3. 03

    Spoon the sauce and egg over the toast.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

Eat this the next morning. I would not keep the shakshuka longer than that.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans