Mediterranean Shakshouka Feta Eggs Toast

This Mediterranean Shakshouka Toast with Feta Fried Eggs is the kind of breakfast that gets me out of bed in the morning. Warm spiced tomato sauce, crispy golden bread, gooey eggs, and the creamy bite of feta all come together with a bright splash of pesto that makes every bite irresistible and deeply comforting.

The first time I served this for brunch, my family fought over the last slice and now it has become our go-to weekend breakfast whenever we need something special.

Ingredients

• Olive oil or any neutral oil: gives your vegetables a rich base and helps carry the spices throughout the sauce look for a fresh bottle with a peppery aroma for the best flavor
• Small onion finely chopped: provides sweetness and body to the sauce pick one that feels heavy and firm
• Red bell pepper: adds color and a mellow crunch choose a pepper that feels glossy and taut without wrinkling
• Garlic fresh and minced: infuses a deep punchy flavor use plump cloves with tight skins
• Paprika: brings a smoky layer to the sauce opt for a Spanish style if available for depth
• Coriander and cumin ground: each provides warm earthy notes and supports the complexity of the sauce smell your spices to ensure they still hold their fragrance
• Chili powder: adds heat adjust the amount to your spice preference
• Kosher salt and black pepper: balance flavors and bring out the natural sweetness in the vegetables
• Canned crushed tomatoes: give the sauce its body use good quality tomatoes with minimal additives for a fresher brighter taste
• Chili oil or extra olive oil for frying the eggs: provides a spicy hit or keeps things mild use mild chili oil or more olive oil as your taste prefers
• Crumbled feta cheese: the star ingredient for the eggs offers a creamy tang select a good feta in brine for a mellow but rich paste
• Eggs ideally large and fresh: fresher eggs have firmer whites for a prettier fry
• Dried oregano: packs an herby punch and enhances the Mediterranean profile seek brands that still have a strong aroma
• Toasted bread: a sturdy choice like sourdough or country loaf holds the sauce without turning soggy slice just before toasting for best results
• Pesto: adds fresh herbal acidity and color buy or make one with plenty of basil and a bold green color

Step-by-Step Instructions

Prepare the Shakshouka Sauce:

Heat one tablespoon of oil in a large sauté pan over medium high until shimmering then add your chopped onion and pepper let these cook for about five minutes stir often until they soften and the onions turn slightly golden this builds the sweet base of your sauce

Add the minced garlic:

continue cooking for one minute until you smell the fragrant aroma and see the garlic just starting to turn golden be careful not to let it brown as it gets bitter

Mix in the paprika, coriander, cumin, chili powder, salt, and pepper:

stir for one minute to let the spices bloom in the oil this step wakes up their flavor and carries it through the whole sauce

Pour in the crushed tomatoes:

stir everything well scraping the bottom to lift any caramelized bits bring the sauce to a boil then reduce the heat to low and let it simmer about twenty minutes the sauce will thicken and deepen in flavor stir occasionally and taste for additional salt or pepper

Fry the Eggs with Feta:

Heat a quarter cup of chili oil or olive oil in a nonstick pan over medium when hot sprinkle half your feta in an even layer let it sizzle and just barely turn golden about thirty seconds

Crack eggs over the feta:

Crack four eggs over the feta spacing them out gently so the yolks do not break sprinkle a pinch of oregano salt and pepper let them cook uncovered until the whites are set but the yolks are still glossy and soft about three to five minutes for runnier yolks or longer as you prefer remove them carefully and repeat with more oil feta and the remaining eggs

Assemble the Toast:

Toast thick slices of your chosen bread until golden and crisp lay each slice on a plate and spoon over plenty of shakshouka sauce letting it soak in then top each toast with a feta fried egg

Finish with pesto:

Finish with a bright drizzle of pesto over every toast just before serving this brings a herbal freshness and color that brightens the whole dish

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My favorite part is always the crispy pockets of feta that melt into the eggs I remember the first time my little one tried this she asked if we could have breakfast for dinner and now it is a household tradition to serve this whenever we crave comfort and bold flavor

Storage Tips

Leftover shakshouka sauce keeps well in an airtight container in the fridge for up to three days You can even freeze the sauce flat in bags for a month For best texture always assemble toast and eggs just before serving Cooked eggs are best eaten fresh but you can quickly reheat the sauce and fry fresh eggs on busy mornings

Ingredient Substitutions

Try goat cheese for a tangier topping or mozzarella for a mild melty finish Use roasted vegetables like mushrooms or eggplant in place of eggs for a vegan version Sub gluten free bread or a sturdy whole grain loaf to match your needs

Serving Suggestions

This dish is perfect for a brunch spread with a fresh salad a bowl of olives or even some crisp potatoes on the side The rich sauce pairs nicely with a squeeze of lemon or extra fresh herbs Sprinkle some toasted pine nuts if you want extra crunch

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Cultural Roots

Shakshouka has its roots in North Africa and the Middle East where tomato and egg dishes are a cherished tradition Adding feta fried eggs and pesto gives a Mediterranean twist that highlights the region’s love of bold spices fresh herbs and savory flavors

Common Recipe Questions

→ What makes the shakshouka sauce unique?

The sauce features a blend of aromatic vegetables, paprika, cumin, coriander, and chili powder, simmered with tomatoes for a robust, spicy flavor.

→ How do you fry eggs with feta?

Crumbled feta is melted in oil before cracking in eggs, allowing the cheese to crisp and infuse the eggs with a salty, creamy taste.

→ Can I use a different bread for the toast?

Absolutely! Sourdough, whole grain, or gluten-free bread works well—just toast until crisp to support the toppings.

→ What does pesto add to the dish?

Pesto brings a fresh, herby note that enhances the richness of the eggs and deep, spiced flavors of the sauce.

→ How can I adjust the spice level?

Use less chili powder and opt for plain olive oil instead of chili oil for a milder flavor, or add more for extra heat.

→ Are there vegetarian or gluten-free adaptations?

For gluten-free, use suitable bread. To make it vegetarian, roasted vegetables can replace the eggs for a protein boost.