In a skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 2 minced garlic cloves and sauté for about 30 seconds, or until fragrant and golden. Stir in 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and a pinch of cayenne pepper, cooking for 1 minute until the spices release their aroma, creating a flavorful base for your Shakshouka Toast.

Add 1 can of diced tomatoes and 1 cup of tomato sauce to the skillet. Season with salt and pepper, stirring well. Allow to simmer for 8-10 minutes, stirring occasionally, until it thickens slightly and bubbles gently.

Toast slices of bread in a toaster or under a broiler until golden and crisp, which should take about 3-4 minutes.

Once the sauce has thickened, gently crack 4 eggs over the simmering sauce, cover, and let cook for about 5-7 minutes until the whites are set but the yolks are still slightly runny.