Shakshouka Toast with Feta Eggs

This shakshouka toast with fetafried eggs is a vibrant and satisfying way to start your day or enjoy a leisurely brunch. The combination of spiced tomato sauce, crispy toasted bread, creamy feta, and perfectly fried eggs makes for a rich and flavorful experience that feels both comforting and exciting on the palate.

I first made this on a quiet Sunday morning when I wanted something different from plain toast and eggs. The whole family loved the bold flavors and the way the cheeses melted with the eggs.

Ingredients

• Olive oil: for a smooth base to cook the aromatics, choose extra virgin for best flavor
• Small onion: finely chopped to add sweetness and a subtle crunch
• Red bell pepper: brings freshness and a natural sweetness enhancing the tomato sauce
• Fresh minced garlic: adds aromatic depth, better to use fresh for a punchier taste
• Paprika: gives smoky warmth Spanish paprika is especially nice if you can find it
• Ground coriander and cumin: for earthy notes that define shakshouka’s signature taste
• Chili powder: adds a gentle heat adjust based on your heat preference
• Canned crushed tomatoes: form the rich and tangy heart of the sauce, look for those without added salt or sugar
• Chili oil or olive oil: for frying eggs, chili oil adds a nice spicy kick
• Crumbled feta cheese: for creamy texture and salty tang that melts beautifully under the eggs
• Large eggs: bring richness and a luscious mouthfeel when fried just right
• Dried oregano: optional but adds an herbal layer that complements the feta
• Salt and black pepper: season both sauce and eggs for well-rounded flavor
• Crusty toasted bread: such as sourdough or baguette to hold all the toppings without getting soggy
• Pesto: either storebought or homemade, brightens and finishes the dish with herbal freshness
• Fresh basil leaves or chopped herbs: for garnish and an extra burst of color and flavor

Instructions

Sauté the Aromatics:

Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and red bell pepper and cook gently for about five minutes until they soften without browning. This step builds the subtle sweetness that balances the spices later on.

Add Garlic and Spices:

Stir in the minced garlic and sauté for another minute to release its fragrance. Add paprika, ground coriander, ground cumin, and chili powder, mixing well. Toasting the spices briefly unlocks their full flavor. Be careful not to burn them.

Simmer the Tomato Sauce:

Pour in the canned crushed tomatoes and stir to combine everything. Bring the mixture to a boil before lowering the heat to a simmer. Let it cook uncovered for about 20 minutes allowing the sauce to thicken and the flavors to meld. Season with salt and black pepper towards the end.

Cook the Fetafried Eggs:

Warm the chili oil or olive oil in a nonstick skillet over medium heat. Scatter half of the crumbled feta onto the pan and cook for about 30 seconds until it just starts to melt. Carefully crack half of the eggs over the melting feta. Sprinkle with dried oregano if using, plus salt and black pepper. Cook until the egg whites are set but the yolks still runny to maintain that satisfying creaminess. Repeat with remaining feta and eggs.

Toast and Assemble:

Lightly toast the slices of bread so they are crisp but still tender inside. Spoon a generous amount of the shakshouka sauce on each piece. Place a fetafried egg on top and drizzle with pesto. Garnish with fresh basil leaves or herbs for a fresh finish.

Serve:

Serve immediately while the toast remains warm, and the sauce is vibrant and juicy, and the eggs offer a luscious contrast.

I am a huge fan of the fetafried eggs step. The melted feta around the eggs creates a tangy, creamy crust that feels indulgent without heaviness. Whenever I make this for friends, it feels special yet approachableperfect for weekend brunches where everyone lingers over food and conversation.

Storage Tips

Store leftover shakshouka sauce in an airtight container in the refrigerator for up to four days. Reheat gently on the stove, adding a splash of water if it seems too thick. Keep the eggs separate as they do not reheat well. Toast bread fresh before serving to maintain crispness.

Ingredient Substitutions

If you do not have chili powder, substitute with mild cayenne or smoked paprika to keep the smoky warmth without overwhelming heat. For a dairyfree option, omit the feta and add sliced avocado on top for creaminess. Fresh tomatoes can replace canned ones in season, but adjust cooking time to allow stewing.

Serving Suggestions

Pair this toast with a crisp green salad or even a side of sautéed greens to balance the richness. A drizzle of tahini or a squeeze of lemon juice right before serving adds brightness. Garnish with additional herbs like parsley or chives for extra flavor complexity.

Serve immediately for best texture and flavor. Enjoy warm.

Common Questions About Recipes

→ What makes the shakshouka sauce flavorful?

The sauce features a blend of paprika, cumin, coriander, and chili powder combined with sautéed onions, garlic, and bell pepper, simmered with crushed tomatoes for a rich, spiced depth.

→ How are the eggs cooked with feta?

Eggs are cracked directly over melted crumbled feta in a pan, allowing the cheese to melt slightly and infuse creaminess while the eggs cook until the whites are set but yolks remain runny.

→ Can I use any type of bread for the toast?

Yes, crusty breads like sourdough or baguette work best for absorbing the sauce while maintaining a crispy base.

→ Is pesto necessary in this dish?

Pesto adds a fresh herbal brightness and slight richness, but the dish remains flavorful without it if preferred or unavailable.

→ Can this be prepared ahead of time?

The shakshouka sauce can be made in advance and reheated. Eggs and toasts are best freshly prepared just before serving.