Shakshouka Toast with Feta Eggs

This hearty Shakshuka Toast transforms a traditional Middle Eastern dish into a brilliant handheld meal that delivers incredible flavor in every bite. The combination of spiced tomato sauce, creamy feta-fried eggs, and herbaceous pesto creates a breakfast experience that feels both comforting and sophisticated.

I first made this recipe when friends unexpectedly stayed overnight after a dinner party. The combination was so perfect that it's now my signature brunch dish whenever I want to impress without spending hours in the kitchen.

Ingredients

• Olive oil: creates the foundation for developing deep flavors in the sauce
• Onion and red bell pepper: provide sweetness and texture to balance the acidity of tomatoes
• Garlic: adds essential aromatic notes look for firm bulbs with tight skin
• Spice blend (paprika, cumin, coriander, chili): creates authentic shakshuka flavor
• Canned crushed tomatoes: provide the perfect consistency and reliable flavor year round
• Feta cheese: transforms ordinary fried eggs into something extraordinary choose a quality Greek feta for best results
• Large eggs: provide the rich creamy element select organic if possible for best flavor
• Crusty bread (sourdough or baguette): needs structural integrity to hold the toppings
• Pesto: delivers a fresh herbal finish that brightens the entire dish

Step-by-Step Instructions

Develop the Base Flavors:

Heat olive oil in a deep skillet over medium heat until it shimmers. Add your finely chopped onion and red bell pepper, cooking them gently for about 5 minutes until they soften without browning. This slow cooking process releases their natural sweetness and forms the foundation of your sauce.

Create the Aromatic Layer:

Add minced garlic to the softened vegetables and cook for exactly one minute, stirring constantly. This brief cooking releases the garlic's aroma without allowing it to burn, which would create bitterness. The kitchen should fill with a wonderful fragrance at this point.

Build the Spice Profile:

Sprinkle all spices paprika, coriander, cumin, and chili powder directly onto the vegetable mixture. Cook for 30 seconds while stirring constantly to toast the spices and marry them with the oil. This critical step blooms the spices, intensifying their flavors and eliminating any raw spice taste.

Develop the Tomato Sauce:

Pour in the crushed tomatoes and stir thoroughly to incorporate all ingredients. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Allow the sauce to cook uncovered for 20 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich, complex flavor.

Master the Feta Egg Technique:

Heat chili oil or olive oil in a nonstick pan until shimmering but not smoking. Sprinkle half the crumbled feta evenly across the surface of the hot oil and watch as it begins to sizzle and melt at the edges. This creates a crispy, savory foundation for your eggs.

Perfect the Egg Cook:

Working quickly, crack four eggs directly onto the melting feta, spacing them evenly. Sprinkle with oregano, salt, and pepper. Cook until the whites are just set but the yolks remain gloriously runny, about 3 minutes. The edges of the eggs should become slightly crispy from contact with the feta.

Prepare the Toast Canvas:

While the eggs cook, toast your bread slices until golden brown and crisp on the outside but still slightly tender in the center. The toast needs to be sturdy enough to support the sauce and eggs without becoming soggy too quickly.

Assemble with Care:

Place the toast on serving plates and generously spoon the warm shakshuka sauce over each slice, covering the surface completely. Using a spatula, carefully transfer a feta fried egg onto each sauced toast. The yolk should remain intact for that perfect moment when your guests cut into it.

Finish with Flair:

Drizzle each assembled toast with a spiral of vibrant pesto, adding both color and a fresh herbal note. If using, scatter fresh basil leaves or chopped herbs over the top for additional color and aroma.

This recipe reminds me of my first trip to Tel Aviv, where I discovered traditional shakshuka served in a cast iron pan. The way the eggs nestled into the spiced tomato sauce inspired me to create this more portable version that delivers all those wonderful flavors in a format perfect for casual entertaining.

Make Ahead Strategy

The shakshuka sauce actually improves overnight as the flavors meld together. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. Simply reheat gently before serving, adding a splash of water if it has thickened too much. This makes entertaining remarkably easy just toast bread and fry eggs right before serving.

Customize Your Heat Level

The beauty of this recipe lies in its adaptability to your personal spice preference. For a milder version, reduce the chili powder by half and omit the seeds from your bell pepper. For those who enjoy more heat, add a finely diced jalapeño with the bell pepper or include a pinch of crushed red pepper flakes when adding the spices. The cooling effect of the feta and pesto helps balance even spicier versions.

Serving Suggestions

Transform this dish into a complete brunch spread by serving alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens provide a pleasant contrast to the richness of the shakshuka toast. For larger gatherings, create a shakshuka toast bar where guests can customize their own with additional toppings like sliced avocado, crispy chickpeas, or pickled red onions. A pitcher of sparkling water with citrus slices completes this elegant yet approachable meal.

Cultural Context

Shakshuka originated in North Africa before becoming a staple in Middle Eastern cuisine, particularly in Israel where it's enjoyed at all times of day. Traditionally served directly from the pan with bread for dipping, this toast version adapts the communal dish into individual portions. The addition of pesto represents a Mediterranean fusion approach, bringing Italian influence to this already multicultural dish. This evolution reflects how food traditions naturally blend as they travel across regions and generations.

Common Questions About This Recipe

→ What type of bread works best for this dish?

Hearty, crusty breads like sourdough or baguette hold up well and soak up the shakshouka sauce beautifully, providing the ideal base.

→ Can I adjust the spice level?

Absolutely! Reduce chili powder or paprika for a milder taste, or add more for extra heat. Tailor the spices to your preference.

→ Is store-bought pesto suitable for topping?

Yes, both store-bought and homemade pesto work nicely and provide a fresh, herby finish to the dish.

→ How are the feta-fried eggs prepared?

Eggs are cracked over melted feta in a skillet, then cooked until the whites set. The feta forms a savory, golden crust for extra flavor.

→ What other toppings can be added?

Feel free to add sautéed spinach, olives, or extra herbs to personalize the dish and enhance the flavors further.