Shakshouka Toast with Fried Eggs

This shakshouka toast with feta fried eggs transforms the classic Middle Eastern breakfast dish into a delicious, elevated toast option. The savory tomato sauce paired with crispy, feta-crusted eggs creates a perfect harmony of flavors that works brilliantly for breakfast, brunch, or even a quick dinner.

I first made this recipe when hosting a brunch for friends who had diverse dietary preferences. The combination of the rich tomato sauce with the feta fried eggs was such a hit that it has become my signature dish whenever anyone stays over.

Ingredients

• Olive oil or chili oil: Perfect for infusing flavor into both the sauce and the eggs
• Small onion and red bell pepper: Create the aromatic base of the shakshouka
• Garlic: Adds essential depth to the sauce
• Spice blend: Including paprika, coriander, cumin, and chili powder gives authentic flavor
• Canned crushed tomatoes: Provide the perfect consistency for the sauce
• Feta cheese: Creates a crispy lacey crust around the eggs
• Fresh eggs: Are the star of the dish for creamy yolks
• Dried oregano: Adds a Mediterranean touch
• Toasted bread: Provides the perfect sturdy base
• Pesto: For a bright, herbaceous finish

Step-by-Step Instructions

Create The Aromatic Base:

Heat a tablespoon of oil in a large sauté pan over medium-high heat, then add your finely chopped onion and bell pepper. Cook them until they soften completely, usually about 5 minutes. This creates the foundational flavor of your sauce, so take your time here. Add the minced garlic and cook for just one more minute until fragrant, being careful not to burn it.

Build The Shakshouka Sauce:

Add all your spices — paprika, coriander, cumin, chili powder, salt, and pepper — directly to the aromatics, followed by the crushed tomatoes. This sequence allows the spices to bloom in the oil before being incorporated into the tomatoes. Bring the mixture to a boil, then immediately reduce to low heat and let it simmer for a full 20 minutes. During this time, the sauce will thicken and the flavors will intensify. Taste and adjust seasoning with additional salt and pepper if needed.

Create The Feta Fried Eggs:

Heat a quarter cup of chili oil or olive oil in a nonstick pan over medium heat. Sprinkle half of your crumbled feta in an even layer across the pan and let it heat for about 30 seconds until it just starts to melt. Working quickly, crack 4 eggs directly on top of the feta layer. The whites will begin to cook immediately while the feta underneath starts to crisp up. Season with a pinch of dried oregano, salt, and pepper, and continue cooking until the whites are set but the yolks remain runny. The feta should develop a beautiful golden-brown crust.

Assemble Your Toast:

Grab your toasted bread slices and generously spoon the warm shakshouka sauce on top, creating a thick layer. Carefully transfer a feta fried egg onto each toast, making sure to get all the crispy feta bits. Finish with a drizzle of fresh pesto across the top, which adds brightness to balance the rich dish. Serve immediately while everything is still warm.

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This recipe holds a special place in my heart because it reminds me of traveling through the Middle East where I first experienced traditional shakshouka. The combination of the spicy tomato sauce with the creamy eggs and salty feta creates a flavor memory that transports me back to small cafés in Tel Aviv every time I make it.

Sauce Variations

The basic shakshouka sauce recipe is incredibly versatile. For a more Moroccan flavor profile, add a half teaspoon of ras el hanout and a pinch of cinnamon. If you prefer Italian flavors, substitute the coriander and cumin with Italian herbs like basil and oregano. For extra heat, incorporate harissa paste or sliced fresh chilies into the sauce during cooking.

Make Ahead Options

The shakshouka sauce actually improves with time as the flavors meld together. You can make a large batch and refrigerate it for up to 5 days, making quick breakfasts a breeze. Simply reheat the portion you need, heat your pan for the feta fried eggs, and toast your bread. This approach makes entertaining for brunch much less stressful since the most time-consuming component is already prepared.

Serving Suggestions

While delicious on its own, this shakshouka toast pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. For a more substantial meal, serve alongside roasted potatoes with herbs. I also love to offer various toppings, like sliced avocado, fresh herbs such as cilantro or mint, crumbled bacon for non-vegetarians, or a dollop of labneh for extra creaminess.

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This is a delightful dish that brings bold flavors to a simple, comforting toast. A must-try for any meal of the day!

Frequently Asked Questions

→ Can I make the shakshouka sauce ahead of time?

Yes! The shakshouka sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it before assembling your toast. This makes for a quick weekday breakfast option.

→ What can I substitute for feta cheese?

If you don't have feta, you can substitute with goat cheese, halloumi, or even cream cheese for a different but still delicious flavor profile. For a dairy-free option, omit the cheese entirely and add extra herbs or spices to your eggs.

→ What type of bread works best for this dish?

Sourdough or rustic country bread works exceptionally well as they're sturdy enough to hold the sauce without getting soggy. However, any bread you enjoy toasted will work - ciabatta, baguette, or whole grain are all excellent options.

→ Can I adjust the spice level of the shakshouka sauce?

Absolutely! You can reduce or omit the chili powder for a milder version, or add crushed red pepper flakes or harissa paste to increase the heat. Taste and adjust the seasonings to match your preference.

→ What sides pair well with shakshouka toast?

This dish pairs beautifully with a simple green salad, roasted vegetables, or a Mediterranean cucumber salad. For a more substantial meal, serve with hummus, olives, and warm pita bread on the side.

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 6-7 fresh ripe tomatoes that have been blanched, peeled, and diced. Keep in mind that cooking time may increase to allow the fresh tomatoes to break down and develop flavor. Add a tablespoon of tomato paste to enhance the richness.