Description
Shakshouka Toast with Feta Fried Eggs
Transform your mornings with this Mediterranean-inspired dish! This Shakshouka Toast features spiced tomato sauce, crispy feta fried eggs, and a drizzle of pesto, all served on crusty bread. Inspired by traditional shakshouka, this recipe is a fusion of comforting flavors and vibrant textures—perfect for breakfast or brunch.
Shakshouka Sauce
1 tbsp oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
2 cloves garlic, minced
1 ½ tsp paprika
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper
28 oz canned crushed tomatoes
Remaining Ingredients
½ cup chili oil or olive oil, divided
5 oz crumbled feta, divided
8 large eggs
1 tbsp dried oregano
8 slices toasted bread
½ cup pesto
Directions:
1. Make Sauce: Sauté onion and bell pepper in oil until softened (5 mins).
2. Add garlic, spices, and tomatoes. Simmer 20 mins. Adjust seasoning.
3. Cook Eggs: Heat oil in a pan. Add feta, let melt. Crack eggs over feta, season, and cook to desired doneness.
4. Assemble Toast: Spread sauce on toasted bread, top with eggs, and drizzle with pesto. Serve warm.
Prep Time: 30 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Prepare the Aromatics: In a large skillet, heat 1 tbsp oil over medium heat. Add the finely chopped onion and red bell pepper. Sauté for 5-7 minutes until they are soft and fragrant.
2. Build the Sauce Base: Add the minced garlic and all spices (paprika, coriander, cumin, chili powder, salt, and pepper) to the skillet. Stir constantly for 1 minute until the spices are toasted and aromatic.
3. Simmer the Sauce: Pour in the canned crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Cook the Feta Eggs: In a separate non-stick skillet, heat ¼ cup of the chili oil over medium heat. Sprinkle half of the crumbled feta into the oil, forming two or three small “nests.” Let the feta melt and sizzle for 1 minute. Carefully crack an egg into each feta nest. Sprinkle with dried oregano and cook until the egg whites are set and the edges are crispy.
5. Toast and Assemble: While the eggs cook, toast your bread until golden and crisp. Spread a generous layer of the warm shakshouka sauce on each slice. Using a spatula, place one or two feta eggs on top of the sauce on each toast. Finish with a generous drizzle of pesto.
Serving Suggestions
Serve this toast immediately while warm. For a complete brunch, pair it with a simple side salad of arugula with lemon vinaigrette or some crispy roasted potatoes. A dollop of Greek yogurt or labneh on the side can provide a cool, creamy contrast to the spiced sauce.
How-to Summary
Sauté onion and pepper, then add garlic and spices. Simmer with crushed tomatoes for 20 minutes to create the shakshouka sauce. In a separate pan, fry eggs in hot oil atop melted feta crumbles until set. Spread the warm sauce on toasted bread, top with the feta fried eggs, and finish with a drizzle of pesto.
Frequently Asked Questions
Can I make the shakshouka sauce ahead of time? Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently before assembling your toast.
What can I use instead of feta? Halloumi is an excellent substitute. Slice it thinly and pan-fry until golden before adding the eggs. For a dairy-free version, use a firm, salty vegan cheese alternative.
How can I adjust the spice level? Control the heat by reducing or omitting the chili powder. You can also add a pinch of cayenne pepper or a finely chopped fresh chili to the sauce for more heat.
Is there a gluten-free option? Yes, simply use your favorite gluten-free bread. Ensure it’s a sturdy, crusty variety that can hold up to the saucy toppings.
Can I cook the eggs directly in the sauce? While traditional for shakshouka, for this toast recipe, the crispy feta-fried method provides superior texture contrast. If you prefer, you can poach the eggs directly in the simmering sauce.
Common Mistakes to Avoid
Avoid rushing the sauce; the 20-minute simmer is crucial for developing depth of flavor and thickening. Do not overcrowd the pan when frying the feta eggs, as this will steam them instead of creating a crispy base. Ensure your bread is adequately toasted to prevent it from becoming soggy under the weight of the sauce and eggs.
Conclusion
This Shakshouka Toast with Feta Fried Eggs is a vibrant, flavor-packed upgrade to your morning routine. It masterfully combines a rich, spiced tomato sauce with the salty crunch of feta-crusted eggs, all balanced by the herbal freshness of pesto. It’s a restaurant-quality dish that’s entirely achievable at home, guaranteed to impress at any brunch gathering or to turn an ordinary morning into something special.