Shakshouka Toast with Feta Fried Eggs Recipe
Rich, vibrant, and absolutely irresistible, Shakshouka Toast with Feta Fried Eggs is a dish that brilliantly combines the bold flavors of Middle Eastern shakshouka with the comfort of hearty toast and the extra indulgence of feta-fried eggs. Imagine a saucy, spiced tomato base settled on thick, chewy bread, crowned with eggs fried in melting feta and finished with a fresh, herby touch of pesto. This dish is the perfect brunch centerpiece or an uplifting weeknight dinner that guarantees a forkful of savory delight in every bite.
Ingredients You’ll Need
The magic of Shakshouka Toast with Feta Fried Eggs comes from an array of humble yet powerful ingredients, each one bringing something special to the table. From classic spices to creamy feta and the crunch of toasted bread, every component counts—and together, they deliver next-level flavor and color.
- Oil: A neutral or olive oil forms the flavor foundation for sautéing your veggies and spices.
- Small onion (finely chopped): Brings essential sweetness and body to the sauce.
- Small red bell pepper (finely chopped): Adds a pop of color, crunch, and subtle sweetness.
- Garlic (minced): The unmistakable aromatic lift that gives incredible depth to the dish.
- Paprika: Smoked or sweet, it lends smokiness and vibrant color to your sauce.
- Coriander: Adds a citrusy, floral note that really boosts the complexity.
- Cumin: A warm, earthy grounding spice—don’t skip it for that classic shakshouka taste!
- Chili powder: Infuses gentle heat; feel free to adjust to your spice preference.
- Salt: Essential for seasoning all layers of this rich dish just right.
- Black pepper: Adds gentle sharpness and rounds out the other spices.
- Canned crushed tomatoes (28 ounces): The heart of your shakshouka sauce, bringing tangy richness.
- Chili oil or olive oil (½ cup, divided): Use chili oil for extra heat, or olive oil for mellow, robust flavor.
- Crumbled feta (5 ounces, divided): Melts under the eggs, creating a deliciously salty, crispy edge.
- Large eggs (8): The hero topping—fried to perfection right on the feta blanket.
- Dried oregano (1 tablespoon): Finishes the eggs with a Mediterranean twist.
- Salt and pepper: A finishing touch for perfectly seasoned eggs.
- Toasted bread (8 slices): Rustic, crusty slices work best for soaking up all the sauce.
- Pesto (½ cup): A lush drizzle for herby freshness and color contrast over the eggs.
How to Make Shakshouka Toast with Feta Fried Eggs
Step 1: Sauté the Aromatics
Start by heating a tablespoon of oil in a large sauté pan over medium-high heat. Toss in the finely chopped onion and red bell pepper, sautéing until everything softens and begins to release its sweet aroma (about five minutes). Next, stir in the minced garlic and let it sizzle just for a minute—you’ll immediately notice the incredible fragrances filling your kitchen!
Step 2: Spice It Up and Simmer
Now, it’s time to add those game-changing spices: paprika, coriander, cumin, chili powder, salt, and black pepper. Pour in the crushed tomatoes and stir well to combine. Once everything comes to a bubbling boil, dial the heat down to low and let the sauce simmer gently for about 20 minutes. This is when the flavors really marry. Give it a taste near the end and adjust the seasoning if needed.
Step 3: Make Feta Fried Eggs
Here comes the fun part! Heat a quarter cup of chili oil or olive oil in a nonstick pan over medium heat. Sprinkle in half of your crumbled feta cheese, letting it melt and sizzle for about 30 seconds. Carefully crack four eggs right on top of the melting feta. Season those eggs with dried oregano, salt, and pepper. Let them cook until the whites are set and the edges of feta are golden—how runny you want your yolks is totally up to you. Remove these beauties from the pan, then repeat with the remaining feta and eggs.
Step 4: Assemble and Finish
To put everything together, spread a generous spoonful of the luscious shakshouka sauce onto each slice of thick, toasted bread. Top each slice with one of those irresistible feta fried eggs. Don’t forget to give each toast a bright, fragrant drizzle of pesto right before serving. Gather everyone around—these are meant to be devoured immediately!
How to Serve Shakshouka Toast with Feta Fried Eggs
Garnishes
Don’t hold back when it comes to toppings! Fresh herbs like cilantro or parsley add extra vibrancy, while a pinch of red pepper flakes brings more heat. If you like crunch, try crumbled pistachios or toasted pine nuts sprinkled on top—they create a stunning contrast against the runny yolk and velvety sauce.
Side Dishes
Shakshouka Toast with Feta Fried Eggs pairs brilliantly with a crisp, lemony salad or some zippy pickled vegetables. For a family brunch, add a bowl of fresh fruit salad or some lightly dressed greens. Even a simple yogurt parfait would be a lovely, cooling contrast to the richness of the toasts.
Creative Ways to Present
If you’re serving a crowd or want to turn this meal into a showstopper, try plating each toast individually on rustic wooden boards, with extra pesto in a small jar on the side. You could also cut the toast into halves or quarters for a shareable appetizer or brunch spread. For color and flair, scatter edible flowers or microgreens over the whole platter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra shakshouka sauce or feta fried eggs, store them separately in airtight containers in the refrigerator. The sauce will keep well for up to four days, while eggs are best enjoyed within one to two days for optimal taste and texture.
Freezing
Shakshouka sauce is freezer-friendly—simply pour it into a sealed container or zip-top bag and freeze for up to three months. When you’re ready to use it, thaw in the refrigerator overnight. The feta fried eggs, however, are best made fresh; freezing can impact the texture of both the eggs and the feta.
Reheating
Reheat leftover shakshouka sauce gently on the stovetop or in the microwave until piping hot. For eggs, a quick zap in the microwave will do, but they’re always best straight from the pan. If you have leftover toast, pop it in the toaster or oven for a few minutes to bring back the crunch before spooning on warm sauce and eggs.
FAQs
Can I make the shakshouka sauce ahead of time?
Absolutely! Shakshouka sauce can be made a couple of days in advance and stored in the fridge, making it incredibly convenient for fuss-free breakfasts or quick dinners.
What type of bread works best for Shakshouka Toast with Feta Fried Eggs?
Rustic, hearty breads like sourdough, country loaf, or even whole grain are ideal. They hold up well to the saucy toppings and crispy eggs without getting soggy.
Is there a way to make this recipe vegetarian or gluten-free?
Great news: Shakshouka Toast with Feta Fried Eggs is already vegetarian! For a gluten-free version, simply use your favorite gluten-free bread.
Can I adjust the spice level?
Definitely. The chili powder can be reduced for a milder shakshouka or cranked up with extra pepper flakes if you love a kick. Tasting as you go ensures the spice level is perfect for you.
What else can I use instead of pesto?
If pesto isn’t your thing or if you want to mix it up, try a drizzle of harissa, herby yogurt sauce, or even a squeeze of lemon for a bright finish.
Final Thoughts
If you’ve never tasted Shakshouka Toast with Feta Fried Eggs before, now is your moment! This dish is pure joy on a plate, bursting with color, flavor, and comforting textures. Go ahead and give it a try—your next brunch or cozy dinner night just found its new star.
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Shakshouka Toast with Feta Fried Eggs Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Shakshouka Toast with Feta Fried Eggs is a delicious and flavorful dish that combines the rich, spiced tomato sauce of shakshouka with creamy feta-topped fried eggs, all served on crispy toast with a drizzle of pesto.
Ingredients
For the Shakshouka Sauce:
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces canned crushed tomatoes
For the Feta Fried Eggs:
- 1/2 cup chili oil or olive oil, divided
- 5 ounces crumbled feta, divided
- 8 large eggs
- 1 tablespoon dried oregano
- Salt and pepper
For Serving:
- 8 slices toasted bread
- 1/2 cup pesto
Instructions
- Make shakshouka sauce. Heat 1 tablespoon oil in a large sautepan over medium-high heat. Add onion and bell pepper and saute until softened, about 5 minutes. Add garlic and saute for 1 more minute.
- Add spices and tomatoes. Add paprika, coriander, cumin, chili powder, salt, pepper, and canned crushed tomatoes, stirring to combine. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Adjust seasoning with salt and pepper and set aside.
- Cook the feta fried eggs. Heat 1/4 cup chili oil or olive oil in a nonstick saute pan over medium heat. Add 2 1/2 ounces crumbled feta in an even layer and heat for 30 seconds or until feta starts to melt. Crack 4 eggs directly on top of the feta and season with a pinch of oregano, salt, and pepper. Continue to cook until the desired degree of doneness and the feta has browned. Repeat with the remaining 4 eggs.
- Assemble and serve. Spoon shakshouka sauce on toasted bread. Top each slice with a feta fried egg and drizzle pesto on top. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast or Brunch
- Method: Pan-Frying, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast with topping
- Calories: 385
- Sugar: 9g
- Sodium: 853mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 384mg
Keywords: Shakshouka, Feta, Eggs, Breakfast, Brunch, Mediterranean, Pesto, Toast
