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Mediterranean Shakshouka Toast with Feta Fried Eggs totally gets me moving in the morning. Cozy spiced tomatoes, crunchy bread, gooey yolks, creamy feta, and a zippy burst of pesto all piled together—every bite hits that cozy spot and just makes you want another piece.
After I made this for brunch once, everyone fought over the last bite. Now we make it every weekend when we want something a little extra special in the morning.
Vibrant Ingredients
- Pesto: brightens up each bite with herby, tangy flavors—grab a store version or whip up your own using heaps of fresh basil
- Hearty bread toasted: thick slices keep their crunch and hold all that saucy goodness—sourdough or country-style works great, toast just before eating
- Dried oregano: brings a big herb flavor—make sure your herbs are still fragrant, that’s how you’ll know they’re fresh
- Feta cheese crumbled: gives a salty creamy tang—look for feta sold in brine for max creaminess
- Eggs fresh and large if you can: the fresher the egg, the better the texture and look when fried
- Chili oil or a splash of olive oil: gives fried eggs a spicy punch or keeps things mellow—use either depending how hot you like it
- Canned crushed tomatoes: the rich tomatoey base of the sauce—pick a good quality for more flavor
- Kosher salt and black pepper: rounds out flavors and helps all the veggies taste extra sweet
- Chili powder: stirs in just enough heat for those warm spicy notes—use as much as you like
- Ground cumin and coriander: each adds a cozy earthiness to make the sauce complex—check if your spices still smell amazing before using
- Paprika: brings a deep, smoky dimension—if you find Spanish style, even better
- Fresh garlic minced: sharpens everything up—go for firm cloves, peel and mince just before using
- Red bell pepper: gives your sauce color and a gentle crunch—pick the smoothest, shiniest one
- Onion, small and diced: sweetens the sauce and thickens it up—choose one that’s heavy for its size
- Olive oil or your favorite neutral oil: jumpstarts your sauce and toasts your spices—use a peppery one if you can
Easy Step Guide
- Add Pesto Right Before Serving:
- Drizzle pesto over your finished toast at the very end, so the herbal zing stays super fresh and green
- Build the Toasts:
- Toast your thick bread. Pile on a scoop of that rich sauce, let it sink in, then nestle a feta fried egg right on top
- Crack Eggs Over Feta:
- Gently break your eggs right onto the bubbling feta, keeping space so yolks stay whole. Season with salt, pepper, and oregano, let cook uncovered until whites are set but yolks stay runny—about three minutes. Carefully lift out and repeat for the rest.
- Sizzle Feta in Oil:
- Get your pan hot, add oil and scatter in half your feta so it starts to brown and smell amazing. This only takes about half a minute
- Simmer Tomato Sauce:
- Lower the heat to let everything bubble gently for twenty minutes, stirring now and then. You want a thick, deep-tasting sauce so let it reduce a while.
- Add Tomatoes and Scrape:
- Pour in tomatoes and stir, scraping the bottom of the pan so nothing sticks or burns.
- Bloom Spices:
- Add your spices, salt, and pepper next. Give everything a good stir for a minute so those flavors really open up.
- Sauté Onion, Pepper, and Garlic:
- Heat oil in a big pan. Toss in your onion and pepper first, cook until softened and a bit golden, then add minced garlic and let it go just until fragrant.
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The crispy bits of feta that melt into the eggs? Hands down my favorite part. The first time my kid tried this, she wanted it for dinner too. So now it’s what we make when we all want something cozy with lots of flavor.
Storage Made Simple
Keep any leftover tomato sauce in a sealed container in your fridge for three days—freezes well in a flat bag for a month too. Always toast new bread and fry fresh eggs right before eating for the tastiest texture. Reheat the sauce quick and make new eggs on mornings when you’re rushing.
Swap Ideas
Goat cheese gives things a stronger kick, or swap in mozzarella if you want something extra melty. For plant-based, do roasted veggies like mushrooms instead of eggs. Gluten free or hearty whole grain breads both hold up great, so pick whichever you like best.
How To Serve
This is killer at brunch with a crisp salad, bowls of olives, or some crunchy potatoes. Squeeze a lemon wedge on top or throw on extra herbs for extra flavor. Toasted pine nuts on top will add big crunch too.
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Where It Comes From
Shakshouka started out in North African and Middle Eastern kitchens, where egg and tomato dishes are a big deal. Tossing in feta fried eggs and some pesto gives it a fun Mediterranean twist—lots of big spices, fresh herbs, and bold tastes typical in the region.
Frequently Asked Questions About Recipes
- → How’s shakshouka sauce different from others?
It mixes up garlic, bell pepper, bold spices like cumin, coriander, paprika, and chili, then stews all that with juicy tomatoes so you get deep, zingy heat.
- → What’s the trick to frying eggs with feta?
First, sizzle some feta in a bit of oil. Once it’s melty, drop in the eggs. The cheese crisps up, making the eggs super creamy and tasty with a salty edge.
- → Can I swap out the toast for other bread?
Totes! Anything from gluten-free to chewy sourdough or hearty grain slices does the job—just aim for nice and crunchy bottoms so nothing gets soggy.
- → How does pesto amp things up?
It adds fresh, herby punch, giving the whole thing extra brightness. The pesto lifts those rich eggs and spicy sauce right up.
- → What if I want it more or less spicy?
Skip the chili oil and cut back on chili powder for milder eats. For bigger heat, just crank up those spicy parts!
- → Got swaps for vegetarians or gluten-free eaters?
Use your favorite gluten-free bread if you need it. Want it veg-friendly? Try switching the eggs for a batch of roasted veggies for that hearty bite.