Pin it
This feta fried eggs toast with spiced tomato sauce flips the traditional Middle Eastern shakshouka into a fancy toast creation. The rich tomato base topped with crispy, feta-coated eggs brings together tastes that work amazingly whether you're eating it for your morning meal, weekend gathering, or an easy evening bite.
I came up with this dish when I needed to feed friends with different food likes and dislikes at a morning get-together. The mix of the deep tomato sauce with those feta-crusted eggs was such a winner that now it's what I always cook when guests stay overnight.
What You'll Need
- Chili oil or olive oil: Adds flavor punch to both your sauce and eggs
- Red bell pepper and small onion: Form the flavor foundation of your tomato sauce
- Garlic: Gives the sauce its backbone taste
- Mix of spices: Cumin, coriander, paprika, and chili powder bring that true-to-roots flavor
- Crushed tomatoes from a can: Make the sauce just right and thick
- Fresh eggs: The main attraction with their runny centers
- Feta cheese: Makes that amazing crispy edge around your eggs
- Oregano (dried): Brings in that touch of Mediterranean flair
- Bread (toasted): Gives you that needed sturdy bottom layer
- Pesto: Adds that fresh herby finish
How To Make It
- Start With Flavors:
- Pour a tablespoon of oil into your big sauté pan on medium-high, then toss in your chopped onion and bell pepper. Let them cook till they're nice and soft, around 5 minutes or so. This sets up all the flavor in your sauce, so don't rush it. Then throw in your chopped garlic and let it cook just a minute more till you can smell it—watch it closely so it won't burn.
- Cook Your Tomato Mixture:
- Sprinkle in all those spices—cumin, coriander, paprika, chili powder, salt and pepper—right onto your veggies, then pour in your crushed tomatoes. Doing it this way lets the spices wake up in the hot oil before mixing with the tomatoes. Let it come to a bubble, then turn the heat way down and let it slowly cook for 20 minutes. The sauce will get thicker and tastier. Give it a try and add more salt or pepper if it needs it.
- Make Those Special Eggs:
- Get a quarter cup of olive oil or chili oil hot in a non-stick pan on medium. Scatter half your crumbled feta across the bottom and give it about 30 seconds to start melting. Then quickly crack 4 eggs on top of the feta layer. The whites will start cooking right away while the feta underneath gets crispy. Sprinkle some dried oregano, salt, and pepper on top and keep cooking till the whites aren't clear anymore but the yolks stay runny. The feta should turn all golden and crispy.
- Put It All Together:
- Get your toast ready and spoon plenty of the warm tomato sauce on top to make a thick layer. Carefully put a feta-crusted egg on each piece, making sure to get all those crunchy feta bits too. Finish with a little drizzle of pesto across everything to add some brightness against the rich egg and sauce. Eat it right away while it's all still warm.
Pin it
This dish means a lot to me because it takes me back to my trips through the Middle East where I first tried real shakshouka. Whenever I make that spicy tomato sauce with the runny eggs and salty feta, I'm instantly back at those little cafés in Tel Aviv that I loved so much.
Change Up Your Sauce
You can switch up the basic tomato sauce so many ways. Try adding a bit of ras el hanout and a tiny bit of cinnamon for more Moroccan vibes. If you're into Italian tastes, swap out the cumin and coriander for basil and oregano instead. Want it hotter? Mix in some harissa paste or fresh chili slices while cooking.
Do Some Prep Work
The tomato sauce actually tastes better the next day when all the flavors have mixed together. You can cook a big batch and keep it in your fridge for 5 days, making quick breakfasts super easy. Just warm up what you need, get your pan hot for the feta eggs, and pop in some bread to toast. This really helps when you've got friends coming over for brunch since the part that takes longest is already done.
What To Serve With It
This toast tastes great by itself, but it's even better with a simple arugula salad with just lemon juice and olive oil drizzled on top. If you want something more filling, add some herby roasted potatoes on the side. I also like putting out extra toppings so people can add what they want—things like sliced avocado, fresh cilantro or mint, crumbled bacon for meat-eaters, or a spoonful of labneh for extra creaminess.
Pin it
This toast creation brings big, bold tastes to a simple comfort food. You've gotta try it no matter what time of day you're eating!
Frequently Asked Questions
- → Can I make the shakshouka sauce ahead of time?
You bet! The tomato sauce can be prepared up to 3 days early and kept in the fridge in a sealed container. Just warm it up before putting your toast together. This makes breakfast super quick on busy mornings.
- → What can I substitute for feta cheese?
If feta isn't your thing, try using goat cheese, halloumi, or even cream cheese for a different twist that's still yummy. Don't want dairy? Just skip the cheese and add extra herbs or spices to your eggs instead.
- → What type of bread works best for this dish?
Sourdough or country-style bread works great since they're tough enough to hold all that sauce without turning mushy. But really, any bread you like will do fine - try ciabatta, baguette, or whole grain bread too.
- → Can I adjust the spice level of the shakshouka sauce?
For sure! Want it milder? Use less chili powder or leave it out completely. Need more kick? Throw in some red pepper flakes or a bit of harissa paste. Just taste as you go and make it how you like it.
- → What sides pair well with shakshouka toast?
This toast goes great with a light green salad, some roasted veggies, or a fresh cucumber mix. Want a bigger meal? Add some hummus, olives, and warm pita bread on the side too.
- → Can I use fresh tomatoes instead of canned?
You can totally use 6-7 ripe tomatoes instead. Just blanch them, peel off the skins, and dice them up. They'll need a bit more cooking time to break down properly. Add a spoonful of tomato paste to bump up the flavor if needed.