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This Middle Eastern breakfast puts a fresh spin on your morning meal. The zesty tomato mixture topped with creamy, feta-cooked eggs turns basic bread into something you'd pay good money for at a fancy café.
I came up with this dish when some friends came over for breakfast and were bored with the usual eggs and bacon. Everyone grabbed their phones to snap pictures and wanted my cooking secrets before they'd even cleaned their plates.
Ingredients
- Olive oil or chili oil: Forms the tasty base, with chili oil giving an extra kick if you want it
- Small onion and red bell pepper: Makes the flavor foundation for the rich sauce
- Garlic cloves: Gives that punch that makes tomato sauce pop
- Paprika, coriander, cumin, and chili powder: This mix brings that authentic North African taste to your kitchen
- Canned crushed tomatoes: The main part of your sauce; try to grab San Marzano ones for the best flavor
- Crumbled feta cheese: Adds that salty, tangy goodness that works so well with tomatoes
- Large eggs: Brings protein and that amazing moment when the runny yolk mixes with sauce
- Toasted bread: Gives you something sturdy to put everything on; go for good sourdough or country bread
- Pesto: Adds a fresh green touch that livens up the whole dish
Step-by-Step Instructions
- Create the Aromatic Base:
- Warm up oil in a big pan over medium high heat until it's hot. Toss in your chopped onion and bell pepper, and let them cook down for 5 minutes until they're soft and onions look clear. Don't rush this part - it builds all that good flavor for your sauce.
- Bloom the Spices and Garlic:
- Throw in the minced garlic with your softened veggies and cook just a minute until you can really smell it, but watch it doesn't burn. Right away, add your paprika, coriander, cumin, chili powder, salt, and pepper. Keep stirring for 30 seconds to wake up those spices; this really brings out their oils and flavor.
- Simmer the Sauce:
- Add your crushed tomatoes and mix everything together. Let it come to a gentle boil, then turn down the heat so it just bubbles slowly. Let it cook uncovered for 20 minutes, giving it a stir now and then. You want it to get a bit thicker and turn a deep red color.
- Prepare the Feta Fried Eggs:
- Heat up some oil in a non-stick pan until it's hot but not smoking. Scatter half your feta across the pan and let it warm up for 30 seconds until it starts to melt a little. Crack four eggs right on top of the feta, making sure they're spaced out nicely. Sprinkle with dried oregano, salt, and pepper. Cook until the whites aren't clear anymore but the yolks are still runny (or however you like them), while the feta underneath gets golden and crispy.
- Assemble the Toast:
- Spoon lots of hot sauce onto each piece of toast. Carefully lift an egg with its crispy feta onto each toast. Finish with a little drizzle of bright green pesto on top for that pop of color and fresh flavor.
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The best part happens when the feta gets all crispy under those eggs - it creates this amazing texture difference that makes this dish so special. My normally chatty family goes completely quiet when they eat this, which tells you everything about how good these flavors are together.
Make Ahead Options
The sauce actually tastes even better when you make it the day before since all the flavors get to hang out together overnight. Just keep it in a covered container in your fridge for up to three days. When you're ready to eat, just warm up the sauce while you cook your feta eggs. This makes morning cooking super quick but keeps all those amazing flavors.
Ingredient Substitutions
Don't have feta? Goat cheese works great too and has that same tangy kick. If you can't do dairy, just skip the cheese and fry your eggs in olive oil with a bit of nutritional yeast for that savory flavor. Instead of pesto, you can just chop up some fresh herbs like cilantro, parsley, or mint and add a squeeze of lemon. Don't want eggs? Try some roasted chickpeas with the same spices for protein.
Serving Suggestions
To make this a full meal, serve your toast with a simple cucumber salad dressed with lemon juice and olive oil. The cool crunch goes really well with the warm, rich toast. For dinner, add some roasted zucchini or eggplant with tahini sauce drizzled on top. A cold glass of mint tea or pomegranate juice goes perfectly with these Middle Eastern flavors.
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This breakfast combines big, bold tastes with simple cooking, making it worth trying even if you're not a morning person.
Frequently Asked Questions
- → Can I use boneless chicken instead of bone-in thighs?
Absolutely, boneless chicken thighs or breasts work fine, but you'll need to cook them for less time - around 35-45 minutes. Just make sure the meat hits 165°F/74°C inside.
- → What is za'atar and where can I find it?
Za'atar's a popular Middle Eastern spice mix that usually has dried thyme, oregano, marjoram, sumac, and sesame seeds. You can grab it at food specialty shops, international markets, or online. Making your own is pretty easy too - just mix those ingredients together.
- → Can I prepare this dish ahead of time?
For sure! You can soak the chicken in the marinade up to 24 hours before cooking and get all the veggies ready too. Just keep them separate in the fridge, then put everything together and bake when you're ready to eat.
- → What can I serve as a side dish with this?
This dish already has meat and veggies, so it stands alone nicely. But it tastes great with a light green salad, tabbouleh, or some warm pita bread. Adding tzatziki or hummus on the side really brings out the flavors too.
- → How do I know when the chicken is fully cooked?
Your chicken's done when it reaches 165°F/74°C inside. The meat shouldn't look pink anymore, and when you stick it with a fork, the juices should come out clear.
- → Can I substitute the yogurt with something else?
You can swap in sour cream or labneh if needed. If you can't do dairy, try using coconut cream or a non-dairy yogurt instead, but remember your dish will taste a bit different.