Shakshuka is one of those things I kept making in a full-size skillet on the stove, which is fine, but it makes a lot and requires standing there watching it. Then one morning I had half a pint of cherry tomatoes that were getting wrinkly, two eggs, and a thick heel of sourdough, and I just threw it all into my toaster oven. Didn’t expect much. It was genuinely one of the better breakfasts I’ve made in years.
The trick is roasting the tomatoes first at high heat so they get jammy and slightly caramelized before the eggs ever go near them. That’s what makes the whole thing taste like you spent more time than you did. The bread goes in at the same time as the eggs, so it toasts from the bottom while the egg sets on top. You get something crispy underneath, saucy and rich in the middle, and a runny yolk that breaks over everything. It’s a lot going on in a good way.
You don’t need any special equipment beyond a toaster oven baking sheet that fits your machine. Most toaster ovens come with a pan, but if yours is warped or too small, a quarter-sheet pan is worth having around — it fits most mid-size machines and makes cleanup much easier. And obviously a reliable toaster oven that holds a consistent temperature matters here, since the egg timing is the only fussy part.
This recipe makes two toasts, which is enough for one hungry person or two people eating lightly. It scales easily if you have a bigger toaster oven — just don’t crowd the pan or the tomatoes steam instead of roast and you lose all that caramelization.
Toaster Oven Crispy Olive Oil and Herb Roasted Cherry Tomato Shakshuka Toast
Thick sourdough slices topped with jammy roasted cherry tomatoes, gently baked eggs, and a shower of fresh herbs. It's a proper breakfast or lazy dinner that the toaster oven handles almost entirely on its own.
Ingredients
Roasted Tomatoes
Toast and Eggs
To Finish
Instructions
Roast the Tomatoes
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Preheat your toaster oven to 425°F on the bake setting.
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On a small toaster oven baking sheet or the pan that came with your machine, toss the halved cherry tomatoes with 1.5 tablespoons of olive oil, the sliced garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Spread them cut-side up as much as possible.
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Roast for 12 to 14 minutes, until the tomatoes are blistered, collapsing, and starting to caramelize around the edges. The garlic should smell nutty, not burnt. Pull the pan out.
Toast the Bread and Add the Eggs
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While the tomatoes roast, brush both sourdough slices on one side with the remaining olive oil. Set them aside.
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When the tomatoes come out, push them gently toward the center of the pan to make room for the bread slices on either side. Or just use a second small pan if yours is too crowded — it doesn't need to be precious about it.
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Nestle the bread slices oiled-side down next to or slightly under the tomatoes, then spoon some of the jammy tomato mixture on top of each slice. Use a spoon to make a small well in the tomatoes on each piece of bread.
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Crack one egg into each well. Season the eggs lightly with a pinch of salt.
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Return the pan to the toaster oven and bake at 400°F for 7 to 9 minutes. Seven minutes gives you a very runny yolk. Nine minutes gets you just-set. I always go eight and it works out fine.
Finish and Serve
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Carefully transfer the toasts to plates using a wide spatula — the egg is fragile at this point.
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Add a dollop of labneh or yogurt to each toast, scatter over the parsley and mint if you're using it, sprinkle with za'atar and a pinch of flaky sea salt. Eat immediately.
Notes
Day-old sourdough is actually better here because it's drier and doesn't go soggy as fast under all those tomatoes. If your toaster oven runs hot, check the eggs at 6 minutes — some machines spike higher than the dial says. The tomato mixture on its own, without the egg or bread, is also excellent spooned over hummus or stirred into scrambled eggs the next day.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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