Savory Avocado & Herb Shakshuka with Crispy Sourdough Toast

Shakshuka has become the breakfast of choice for anyone serious about morning food. It's the kind of dish that looks restaurant-quality but takes less time than a coffee run:and we've added avocado to transform it from good to unforgettable.

The traditional North African poached-egg-in-tomato-sauce becomes something entirely new when you introduce creamy avocado, fresh herbs, and the char from crispy sourdough. Each element matters. The tomato base needs to be rich but not heavy. The eggs need to stay runny in the yolk. The avocado should be perfectly ripe, added at the last second. And the bread:that's where the texture comes from.

This is the kind of breakfast you'll crave on Tuesday at 11pm, knowing you're going to make it for weekend brunch.

Ingredients

For the Shakshuka:

• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 1 can (14.5 oz) crushed San Marzano tomatoes
• ½ cup chicken or vegetable broth
• Salt and black pepper to taste
• 4 large eggs
• 1 ripe avocado, sliced
• 2 tablespoons fresh cilantro, roughly chopped
• 1 tablespoon fresh mint, thinly sliced
• Fleur de sel for finishing

For Serving:

• 2-3 thick slices sourdough bread
• 1 tablespoon butter
• ½ clove garlic, halved

Instructions

Step 1: Build the Base
Heat olive oil in a large skillet (12-inch cast iron works best) over medium heat. Add sliced onion and cook for 4-5 minutes until softened and beginning to caramelize at the edges. Add minced garlic and cook for 1 minute more:don't let it brown.

Step 2: Toast the Spices
Stir in cumin, smoked paprika, and red pepper flakes. Cook for 30 seconds, letting the spices bloom and release their oils. You should smell them immediately:that's the signal you're doing this right.

Step 3: Build the Sauce
Pour in the crushed tomatoes and broth. Stir well to combine, breaking up any clumps. Let this simmer for 5-7 minutes, uncovered, until the sauce thickens slightly and the flavors meld. Taste and adjust salt and pepper.

Step 4: Create Egg Wells
Using the back of a spoon, create 4 shallow wells in the tomato sauce, spacing them evenly. These are where your eggs will nest.

Step 5: Poach the Eggs
Crack an egg into each well. Keep the heat at medium:too high and the bottom will burn; too low and the yolks won't set properly. Cover the skillet with a lid or aluminum foil and cook for 6-8 minutes, until the egg whites are fully set but the yolks still jiggle when you gently shake the pan. The yolks should look slightly jiggly, not hard.

Step 6: Toast the Bread
While the eggs cook, butter both sides of your sourdough slices. Heat a separate skillet over medium-high heat and toast the bread until deeply golden and crispy on both sides, about 2 minutes per side. Rub the garlic clove over the warm toast:it will melt slightly into the bread.

Step 7: Finish and Plate
Remove the shakshuka from heat. Arrange avocado slices directly on top of the sauce (not on the eggs:you want the avocado to stay creamy and cool). Scatter fresh cilantro and mint over everything. Finish with a pinch of fleur de sel.

Serve immediately with the crispy sourdough on the side, with the toast ready for dipping into the runny yolks.

Writer's Tips : Marcus Webb

This dish is all about heat control and timing. The most common mistake is cooking the eggs too fast. Keep your heat at medium, be patient, and cover the skillet:the steam does the work.

Tomato quality matters here. San Marzano tomatoes are worth the extra 50 cents because they have fewer seeds and lower water content, which means your sauce stays thick and flavorful instead of watery.

Don't skip the avocado timing. Add it at the very last moment, right after you finish cooking. Warm sauce will soften it just enough without making it gooey.

The cilantro and mint aren't garnish:they're essential. They brighten the heavy tomato and provide a cool counterpoint to the warm eggs and sauce.

Technique Notes

Why This Works: Shakshuka is a one-pan dish because everything cooks together. The tomato sauce becomes your cooking medium, your sauce, and your base all at once. The eggs poach in the steam and heat from the sauce, which means you don't have to manage a separate water bath. Avocado and fresh herbs are added at the end to preserve their texture and bright flavor.

Spice Breakdown: The cumin and paprika build warmth without heat. The red pepper flakes add just enough kick to make you notice them. Together, they create the signature Levantine flavor profile without overwhelming the eggs or tomato.

Bread Matters: Sourdough's tang and chew complement the warm, spiced sauce. The acidity cuts through the richness of the egg yolk. A softer bread like brioche would make this heavy; a thinner bread like baguette would break apart in the sauce.