Shakshouka Toast with Feta Eggs

This shakshouka toast with feta fried eggs brings a burst of Mediterranean flavors to your breakfast or brunch table. The combination of spiced tomato sauce, creamy melted feta with eggs, and fragrant pesto stacked on crispy toasted bread creates a vibrant and satisfying dish that feels special yet is easy enough for a weekday morning.

I discovered this recipe on a slow Sunday and now it’s my go to when I want a flavorful breakfast that feels indulgent without fuss. My friends always ask for seconds when I make it for brunch.

Ingredients

• Olive oil: for sautéing the aromatics good quality oil gives depth to the sauce
• Small onion and red bell pepper: soften to create a sweet flavor base choose firm vegetables for freshness
• Garlic: minced to infuse the sauce with aromatic warmth
• Paprika, ground coriander, cumin, chili powder: these spices build layers of fragrant heat and earthiness fresh or wellstored spices give the best punch
• Canned crushed tomatoes: use a highquality brand with no added sugar for a bright tomato flavor
• Chili oil or olive oil: for frying eggs chili oil adds a subtle spicy kick if you want more heat
• Crumbled feta cheese: melts into the eggs for creamy, salty richness get a good feta that holds shape but melts nicely
• Large eggs: the star of the dish fresh eggs ensure bright yolks and better texture
• Dried oregano: optional, adds herbal notes when cooking eggs
• Salt and black pepper: essential for seasoning every layer
• Crusty bread slices such as sourdough or baguette: to hold the sauce and eggs without getting soggy
• Pesto: adds a fresh herbal brightness to finish use storebought or homemade based on your preference
• Fresh basil or chopped herbs: optional garnish for added color and flavor

Instructions

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat. Add finely chopped onion and red bell pepper. Cook gently for about five minutes until the vegetables soften and start to caramelize slightly. This step brings out the sweetness that balances the tomato’s acidity.

Add Garlic and Spices:

Stir in minced garlic and continue cooking for one minute so the garlic releases its fragrance without burning. Next, add paprika, ground coriander, cumin, and chili powder. Toast the spices briefly while stirring to bloom their flavors and avoid bitterness.

Simmer the Tomato Sauce:

Pour in the highquality canned crushed tomatoes. Bring the mixture to a boil, then reduce the heat to a low simmer. Let it cook for twenty minutes uncovered so the sauce thickens and the flavors meld. Taste and season well with salt and black pepper to bring harmony to the sauce.

Prepare Feta Fried Eggs:

In a nonstick pan, warm the chili or olive oil over medium heat. Scatter half of the crumbled feta on the surface and cook thirty seconds until it starts melting. Crack half the eggs directly over the melting feta. Sprinkle with dried oregano if using, plus salt and black pepper. Cook until egg whites are set but yolks remain runny or to your preference. Repeat the process for the remaining eggs and feta in another batch or after clearing space in the pan.

Toast the Bread and Assemble:

Lightly toast your chosen crusty bread slices until golden and crisp. Spoon generous amounts of the warm shakshouka sauce on each slice. Gently place a feta fried egg on top. Drizzle with pesto and, if you like, scatter fresh basil leaves or herbs for a final vibrant touch.

Serve Immediately:

Enjoy the toast while it’s warm and the yolks are lusciously runny contrasted by the tangy sauce and cheese.

My favorite part has to be the feta fried eggs. The salty feta melting into the eggs adds such a wonderful creaminess and tang that beautifully balances the spicy tomato sauce. This dish reminds me of a gathering where we cooked shakshouka together, everyone savoring each bite as the lively conversation flowed.

Storage Tips

Keep leftover shakshouka sauce tightly sealed in the refrigerator for up to three days. The sauce tastes even better the next day as the flavors deepen. Store eggs separately and reheat gently on low to avoid rubbery whites. Toast bread fresh just before serving for the best texture.

Ingredient Substitutions

If you prefer less heat, reduce or omit the chili powder and chili oil. Swap feta for halloumi or ricotta for a creamy but less salty finish. For glutenfree options use toasted glutenfree bread slices that hold up well to the saucy topping.

Serving Suggestions

Enjoy your shakshouka toast with a simple green salad or a side of sliced avocado for added creaminess. A dollop of plain yogurt or labneh with some za’atar sprinkle makes a delicious accompaniment.

This shakshouka toast is a vibrant, easy breakfast or brunch that feels special yet simple to make. Serve immediately for the best texture and enjoy.

Common Questions About Recipes

→ What is shakshouka sauce made from?

It features sautéed onion, red bell pepper, garlic, and a blend of spices including paprika, coriander, cumin, and chili powder, simmered with crushed tomatoes until rich and flavorful.

→ How are the feta-fried eggs prepared?

Feta cheese is melted briefly in oil, then eggs are cracked over it and cooked until the whites set, infusing the eggs with creamy, tangy flavors.

→ What bread types work best for this dish?

Crusty sourdough, baguette, or any toasted bread with a firm texture is ideal to hold the sauces and eggs without becoming soggy.

→ Can fresh herbs improve the dish?

Yes, garnishing with fresh basil or chopped herbs adds a bright, fresh aroma and flavor that complements the spiced tomato and feta eggs.

→ Is this dish suitable for vegetarians?

Absolutely, it contains no meat and combines vegetarian-friendly ingredients like eggs, cheese, and vegetables.