Shakshouka Toast with Feta Eggs

This shakshouka toast with feta-fried eggs is perfect for a vibrant breakfast or brunch that feels both indulgent and nutritious. Crispy crusty bread holds a rich, spiced tomato base topped with creamy, slightly tangy feta-infused eggs and a bright drizzle of pesto to round it out. It’s the kind of dish that wakes up your taste buds and fills your kitchen with irresistible aromas.

I first made this on a lazy weekend morning and now it’s become a go-to for weekend brunches at my place. The mix of spices with the melted feta and runny egg never fails to impress guests or family.

Ingredients

• Olive oil: essential for a smooth sauté and authentic flavor
• Small onion finely chopped: softens to build a sweet, savory base
• Red bell pepper finely chopped: adds freshness and a subtle crunch
• Garlic minced: a pungent aromatic to deepen the tomato sauce
• Paprika: imparts warmth and a hint of smokiness, best with Hungarian or Spanish varieties
• Ground coriander: brings a subtle citrus note, enhancing complexity
• Ground cumin: earthy and nutty, ties the spice blend together
• Chili powder: adds gentle heat, taste as you go for preferred spice level
• Salt and black pepper: to season and balance flavors
• Canned crushed tomatoes: rich and tangy, choose good-quality, nosaltadded for best results
• Chili oil or olive oil: to fry eggs with flavor and a slight kick if you use chili oil
• Crumbled feta cheese: key for that creamy, salty punch in the fried eggs, use a crumbly, tangy feta
• Large eggs: the main protein, look for fresh, high-quality eggs for perfect runny yolks
• Dried oregano (optional): adds herbaceous Mediterranean flavor
• Slices of crusty toasted bread: sourdough or baguette provide great texture and soak up sauce nicely
• Pesto: store-bought or homemade, adds herbaceous brightness for balance
• Fresh basil or chopped herbs (optional): to garnish and freshen the dish

Instructions

Sauté the Vegetables:

Heat olive oil in a skillet over medium heat. Add the finely chopped onion and red bell pepper. Cook for about 5 minutes until the vegetables soften and the onion becomes translucent. This step creates the flavorful base of your shakshouka sauce.

Add Garlic and Spices:

Stir in the minced garlic and cook for one minute to release its aroma without burning. Add the paprika, ground coriander, ground cumin, and chili powder. Stir well so the spices toast lightly in the oil, which really develops their flavors.

Simmer the Tomato Sauce:

Pour in the canned crushed tomatoes and bring the mixture to a boil. Then reduce heat to a gentle simmer and cook uncovered for 20 minutes. This lets the sauce thicken and the flavors meld together beautifully. Finish by seasoning with salt and black pepper to taste.

Cook the Feta-Fried Eggs:

Warm the chili oil or olive oil in a nonstick pan over medium heat. Add half the crumbled feta and cook just until it begins to melt, about 30 seconds. Carefully crack half the eggs on top of the melting feta. Season with dried oregano if using, plus salt and black pepper. Let the eggs cook until the whites are set but the yolks remain runny. Repeat with remaining feta and eggs in another batch or after transferring the first batch to plates.

Toast the Bread and Assemble:

Lightly toast the slices of crusty bread to your preferred doneness. Spoon a generous amount of the shakshouka sauce over each toast. Top with one feta-fried egg per slice. Drizzle with pesto and add fresh basil leaves or chopped herbs if you have them.

Serve Immediately:

Serve the dish warm so the toast stays crisp and the sauce and eggs are at their most luscious. The mix of the spiced tomato, creamy feta eggs, and vibrant pesto makes every bite satisfying and balanced.

My favorite part has to be frying the eggs with the feta cheese. It creates this luscious layer of slightly melted salty cheese under the softly cooked eggs that tastes downright addictive. This dish reminds me of a weekend brunch I shared with friends where everyone raved about the flavors and I knew I'd nailed the balance between spice, creaminess, and freshness.

Storage Tips

You can store leftover shakshouka sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop to avoid burning. For best eggs and toast texture, cook fresh each time.

Ingredient Substitutions

If you do not have chili oil try using extra olive oil and sprinkle a little cayenne pepper on the eggs after cooking. You can swap the feta for goat cheese if you want a milder tang. Use any sturdy bread you have on hand like rye or multigrain for toast variations.

Serving Suggestions

Pair with a simple green salad for a light lunch. Add avocado slices or a dollop of Greek yogurt on top for extra creaminess. A side of olives or pickles makes a nice salty counterpoint.

Enjoy this shakshouka toast warm for best texture and flavor. It’s perfect for weekend brunches and simple enough for busy mornings.

Your Recipe Questions Answered

→ What is shakshouka sauce made of?

Shakshouka sauce combines sautéed onions, bell peppers, garlic, and a blend of spices like paprika, cumin, coriander, and chili powder simmered with crushed tomatoes for a rich, savory base.

→ How do you fry feta with eggs?

Heat chili or olive oil in a pan, add crumbled feta to melt slightly, then crack eggs over it and cook until whites set, creating creamy, flavorful feta-fried eggs.

→ What type of bread works best for this dish?

Crusty toasted bread such as sourdough or baguette slices hold the saucy toppings well and add a satisfying crunch to complement the creamy eggs.

→ Can I prepare the shakshouka sauce in advance?

Yes, the sauce can be made ahead, refrigerated, and gently reheated before assembling the dish for convenience.

→ What does pesto add to the dish?

Pesto contributes a fresh, herbal note with a hint of garlic and pine nuts, balancing the spiced tomato base and creamy feta eggs.