Shakshuka Hummus Toast
I make breakfast things that feel like a little celebration on a weekday. This toast is one of those: bold, simple, and built from pantry-friendly items that come together fast. It’s hearty enough to carry you through a busy morning and pretty enough to photograph at the kitchen table with a glass of coffee.
Think of it as a hybrid: hummus gives the toasted bread creaminess and depth, roasted tomatoes bring warmth and sweetness, and a fried egg finishes it with richness. The finishing touches—cilantro, feta, black sesame, and crushed red pepper—add contrast and interest so each bite evolves.
I want this recipe to be useful, not precious. Below you’ll find a clear ingredient list, step-by-step instructions that follow the original method, and pragmatic tips for timing, equipment, storage, and variations so you can make it the way you like it every time.
What Goes Into Shakshuka Hummus Toast
Ingredients
- 1 large beefsteak tomato — the main roasted component; choose one firm enough to slice thick so it holds on the toast.
- 1 teaspoon kosher salt — seasons the tomato; helps draw out flavor while roasting.
- 1 teaspoon black pepper — adds background heat and aroma to the roasted tomato.
- 1 teaspoon ras el hanout spice blend — gives a warm, complex North African note; it’s the signature twist here.
- 2 slices whole wheat bread, thick sliced — sturdy base for hummus and toppings; toasts well without getting soggy.
- 4 tablespoons hummus — spreadable binder and creamy layer; 2 tablespoons per slice creates a satisfying cushion for the tomato and egg.
- 1 tablespoon olive oil — for frying the eggs; use a good-quality oil for flavor and to prevent sticking.
- 2 large eggs — one egg per toast; cook to your preferred doneness (runny yolk is excellent here).
- Minced cilantro, for topping — bright herb note to finish; add just before serving so it stays fresh.
- Crumbled feta cheese, for topping — salty, creamy contrast to hummus and roasted tomato.
- Black sesame seeds, for topping — visual contrast and a mild nutty crunch.
- Crushed red pepper, for topping — heat and color; sprinkle to taste.
Shakshuka Hummus Toast Made Stepwise
- Preheat the oven to 425°F (220°C).
- Slice 1 large beefsteak tomato into 4 thick slices and arrange them in a single layer on a small baking sheet.
- Evenly sprinkle the tomato slices on both sides with the measured seasonings: 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon ras el hanout.
- Roast the seasoned tomato slices in the preheated oven for about 10 minutes, or until slightly soft and fragrant. Remove from oven and set aside.
- While the tomatoes roast, toast 2 thick slices of whole wheat bread until golden and crisp. Spread 2 tablespoons of hummus on each toasted slice (4 tablespoons total).
- In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Fry 2 large eggs to your desired doneness.
- Place 2 roasted tomato slices on each hummus-topped piece of toast, then top each with one fried egg.
- Garnish each toast with minced cilantro, crumbled feta cheese, black sesame seeds, and crushed red pepper. Adjust final seasoning if desired.
Why I Love This Recipe
There’s a practical beauty in this recipe: it layers texture and flavor without fuss. Toasted whole wheat gives structure and nuttiness. Hummus answers for fat and creaminess so you don’t need butter. Roasting the tomato concentrates sweetness and balances the spice. The egg adds a silky richness that ties everything together.
It’s flexible, too. You can shift the heat by adding more or less crushed red pepper, swap herbs, or use whatever hummus you have on hand. Yet the core combination—toasted bread, hummus, roasted tomato, egg—always delivers. It feels celebratory but is simple enough for a busy morning.
International Equivalents
- North Africa / Middle East: This is a riff on shakshuka flavors (the ras el hanout and roasted tomato) combined with classic Middle Eastern hummus—great as a bridge between regions.
- Mediterranean: Swap cilantro for parsley or oregano, and reach for kalamata olives if you want a distinctly Mediterranean finish.
- European café style: Use a thick country bread or sourdough, add a drizzle of olive oil, and keep the egg runny for a brunch-café experience.
- Asian-inspired twist: Replace black sesame with white sesame and add a few drops of chili oil instead of crushed red pepper for an East-meets-Middle East bent.
Toolbox for This Recipe
- Small baking sheet — for roasting the tomato slices in a single layer so they caramelize evenly.
- Serrated or sharp knife — for cleanly slicing the beefsteak tomato into thick slices.
- Toaster or oven broiler — for toasting the whole wheat bread until crisp.
- Small skillet — the 8–10 inch size works well for frying two eggs at once.
- Spatula — for flipping or transferring eggs without breaking the yolks (unless you want them broken).
- Measuring spoons — to ensure the salt, pepper, and ras el hanout are balanced as written.
Steer Clear of These
- Don’t use very thin or fragile bread. It will collapse under the hummus and roasted tomato and become soggy.
- Avoid overcrowding the baking sheet. Tomato slices need space to roast; otherwise they steam and won’t develop fragrance.
- Don’t overcook the eggs if you want that molten yolk effect. High heat can quickly turn a silky yolk chalky.
- Skip heavy sauces under the tomato (mayonnaise, watery dressings). The hummus is the binder here—let it shine.
Spring–Summer–Fall–Winter Ideas
- Spring — add a few pea shoots or thinly sliced radish on top for peppery freshness. Swap cilantro for mint if you like a bright lift.
- Summer — when tomatoes are at their peak, roast cherry or vine tomatoes instead for concentrated bursts of sweetness. Use a lighter hummus like lemon- or herb-flavored.
- Fall — swap cilantro for chopped parsley and add a sprinkle of smoked paprika with the ras el hanout to lean into cozy, smoky flavors.
- Winter — use roasted butternut or sweet potato slices in place of tomato for a hearty seasonal variation; keep the ras el hanout for warmth.
Behind-the-Scenes Notes
I started making versions of this when I wanted a fast, non-soggy way to combine eggs and roasted tomato without assembling a full shakshuka. Roasting the tomato first concentrates flavor and prevents the bread from getting soggy. The hummus protects the toast and adds immediate creaminess without needing butter or avocado.
Ras el hanout is the recipe’s signature. It’s a complex blend—cinnamon, cumin, coriander, and more depending on the jar. If you like warmer, spicier notes, it leans in beautifully. If you don’t have it, keep the other aromatics and consider a pinch of smoked paprika or cumin as a fallback, but ras el hanout gives the precise, layered profile I aim for here.
Storage & Reheat Guide
- Short-term (assembled, same day): Best eaten fresh. If you must hold one, keep the components separate: tomatoes and hummus at room temp for up to 2 hours; eggs loosely covered in the fridge if cooked.
- Refrigeration (components): Store roasted tomato slices in an airtight container for up to 3 days. Hummus will keep per its package instructions (usually 3–5 days once opened). Cooked eggs are best same day, but refrigerated they can last 1–2 days.
- Reheating tips: Reheat tomato slices briefly in a hot skillet or under the broiler for 1–2 minutes to revive them. Refresh bread in a toaster or oven at 350°F (175°C) for 5 minutes. If reheating a fully assembled toast, use a low oven to warm through without overcooking the egg.
Handy Q&A
- Can I make this vegan? Yes. Replace the fried egg and crumbled feta with a generous layer of roasted chickpeas or pan-fried tofu slices, and skip the feta. Add a squeeze of lemon for brightness.
- Is ras el hanout essential? It’s not essential but it’s the flavor that distinguishes this version. If you don’t have it, use equal parts cumin and coriander with a pinch of cinnamon as an improvised substitute.
- How runny should the egg be? Runny yolk pairs best—let it act as a sauce for the tomato and hummus. But cook to preference; the recipe allows any doneness.
- Can I assemble for a crowd? Roast extra tomato slices and keep them warm in a low oven. Toast bread in batches and fry eggs in sequence. Assemble just before serving to keep textures right.
Next Steps
Make the recipe once exactly as written so you get the baseline: the roast times, the hummus quantity, the egg per toast balance. After that, tweak. Try different hummus flavors. Experiment with herbs—cilantro, parsley, or mint each shifts the profile. Use sourdough or a rye loaf for a different backbone. Small changes make this dish yours.
Share a photo if you like—this toast responds well to bright light and a close crop. And when you land on your favorite tweak, keep it in your rotation. It’s reliable, fast, and forgiving—ideal for weekday mornings and relaxed weekend brunches alike.
Shakshuka Hummus Toast
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Slice 1 large beefsteak tomato into 4 thick slices and arrange them in a single layer on a small baking sheet.
- Evenly sprinkle the tomato slices on both sides with the measured seasonings: 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon ras el hanout.
- Roast the seasoned tomato slices in the preheated oven for about 10 minutes, or until slightly soft and fragrant. Remove from oven and set aside.
- While the tomatoes roast, toast 2 thick slices of whole wheat bread until golden and crisp. Spread 2 tablespoons of hummus on each toasted slice (4 tablespoons total).
- In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Fry 2 large eggs to your desired doneness.
- Place 2 roasted tomato slices on each hummus-topped piece of toast, then top each with one fried egg.
- Garnish each toast with minced cilantro, crumbled feta cheese, black sesame seeds, and crushed red pepper. Adjust final seasoning if desired.
