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This Middle Eastern-inspired Shakshouka Toast with Feta Fried Eggs brings a vibrant twist to your breakfast routine. The spice-infused tomato sauce paired with creamy feta-fried eggs creates an unforgettable flavor experience that elevates simple toast into a restaurant-worthy meal.
I first made this recipe when hosting a brunch for friends who were tired of the same old breakfast options. The colorful presentation and bold flavors had everyone asking for the recipe before they even finished their plates.
Ingredients
- Olive oil or chili oil: Providing a foundation of flavor and richness, with chili oil adding a beautiful heat dimension
- Small onion and red bell pepper: Creating the aromatic base for the shakshouka sauce
- Garlic cloves: Adding essential pungent notes that transform the tomato sauce
- Paprika, coriander, cumin, and chili powder: The classic spice blend that gives shakshouka its distinctive North African character
- Canned crushed tomatoes: Forming the heart of the sauce; look for San Marzano variety for best flavor
- Crumbled feta cheese: Bringing a salty, tangy creaminess that perfectly complements the tomato sauce
- Large eggs: Providing protein and a luscious richness when the yolks blend with the sauce
- Toasted bread: Offering the perfect sturdy base; choose a quality sourdough or rustic loaf
- Pesto: Adding a fresh herbaceous finish that brightens the entire dish
Step-by-Step Instructions
- Create the Aromatic Base:
- Heat oil in a large sauté pan over medium high heat until it shimmers. Add finely chopped onion and bell pepper, cooking them down for a full 5 minutes until they soften and the onions become translucent. This foundational step builds the flavor base for your sauce, so be patient and let the vegetables release their sweetness.
- Bloom the Spices and Garlic:
- Add minced garlic to the softened vegetables and cook for just one minute until fragrant, being careful not to burn it. Immediately add paprika, coriander, cumin, chili powder, salt, and pepper, stirring constantly for 30 seconds to toast the spices; this crucial step activates their essential oils and develops deeper flavor.
- Simmer the Sauce:
- Pour in the crushed tomatoes, stirring to incorporate all the spices and vegetables. Bring the mixture to a gentle boil, then reduce heat to achieve a slow consistent simmer. Allow the sauce to reduce and concentrate for a full 20 minutes uncovered, stirring occasionally. The sauce should thicken slightly and develop a rich, deep red color.
- Prepare the Feta Fried Eggs:
- Heat a quarter cup of oil in a nonstick pan over medium heat until shimmering but not smoking. Sprinkle half the crumbled feta in an even layer across the pan and allow it to heat for 30 seconds until it just begins to melt. Carefully crack four eggs directly onto the feta bed, ensuring even spacing. Season with dried oregano, salt, and pepper. Cook until egg whites are set but yolks remain runny, or to your preferred doneness, while the feta underneath develops a golden brown crust.
- Assemble the Toast:
- Spread a generous amount of the warm shakshouka sauce onto each slice of toasted bread, creating a flavorful base. Using a spatula, carefully transfer a feta fried egg onto each toast, maintaining the delicious feta crust. Finish each toast with a drizzle of bright green pesto, creating a beautiful color contrast and adding fresh herbaceous notes.
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The magical moment in this recipe happens when the feta begins to crisp under the eggs, creating a textural contrast that makes this dish truly special. My family goes silent when eating this dish, a rare occurrence that speaks to how captivating these flavors are together.
Make Ahead Options
The shakshouka sauce is actually better when made a day ahead as it allows the flavors to meld overnight. Store it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat the sauce in a pan while preparing your feta fried eggs. This makes morning preparation significantly faster while maintaining all the complex flavors.
Ingredient Substitutions
If feta isn't available, goat cheese makes an excellent alternative, providing similar tanginess. For a dairy-free version, simply omit the cheese and fry the eggs in olive oil with a pinch of nutritional yeast for umami flavor. The pesto can be swapped for a simple mix of chopped fresh herbs like cilantro, parsley, or mint with a squeeze of lemon juice. For those avoiding eggs, roasted chickpeas seasoned with the same spices make a protein-rich substitute.
Serving Suggestions
For a complete meal, serve this shakshouka toast alongside a simple cucumber salad dressed with lemon juice and olive oil. The cool, crisp texture provides a refreshing counterpoint to the rich, savory toast. For a dinner presentation, add a side of roasted vegetables like zucchini or eggplant drizzled with tahini sauce. A glass of chilled mint tea or pomegranate juice complements the Middle Eastern flavors beautifully.
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This dish combines bold flavors with easy preparation, making it a must-try for any breakfast lover.
Frequently Asked Questions
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be substituted, but reduce the cooking time to about 35-45 minutes as boneless cuts cook faster. Check the internal temperature reaches 165°F/74°C.
- → What is za'atar and where can I find it?
Za'atar is a Middle Eastern spice blend typically containing dried thyme, oregano, marjoram, sumac, and sesame seeds. It's available at specialty food stores, international markets, or online retailers. You can also make your own by combining these ingredients.
- → Can I prepare this dish ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and prep the vegetables. Store separately in the refrigerator, then assemble and bake when ready to serve.
- → What can I serve as a side dish with this?
This is essentially a complete meal, but it pairs beautifully with a simple green salad, tabbouleh, or warm pita bread. A side of tzatziki or hummus also complements the flavors nicely.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F/74°C. The meat should no longer be pink, and the juices should run clear when pierced with a fork.
- → Can I substitute the yogurt with something else?
Sour cream or labneh can work as substitutes. For a dairy-free option, try coconut cream or a dairy-free yogurt alternative, though the flavor profile will change slightly.