Description
Shakshouka Toast with Feta Fried Eggs is a vibrant Mediterranean-inspired dish that elevates your breakfast game. Featuring perfectly poached eggs nestled in a spicy tomato sauce and served over crispy toast, this recipe is both comforting and visually stunning. Topped with creamy feta cheese, it’s an irresistible meal that’s perfect for brunch or a cozy dinner.
Ingredients
Scale
- 2 medium ripe tomatoes, diced
- 1 medium bell pepper (red, yellow, or green), diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 large eggs
- 100g feta cheese, crumbled
- 4 slices of rustic sourdough bread
- 2 tbsp olive oil
Instructions
- 1. Prepare the Veggies: Dice the tomatoes, bell peppers, and onion; mince the garlic.
- 2. Sauté the Base: Heat olive oil in a skillet over medium heat. Add onions and bell peppers; cook until softened (about 5 minutes).
- 3. Add Tomatoes and Spices: Stir in tomatoes, garlic, and cumin; simmer for about 10 minutes until thickened.
- 4. Create Wells for Eggs: Make wells in the sauce and crack an egg into each one.
- 5. Cover and Cook: Cover the skillet and cook eggs for 5-7 minutes until whites are set but yolks remain runny.
- 6. Assemble Your Toast: Toast sourdough slices until golden brown. Top each slice with shakshouka mixture and sprinkle with feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice of Shakshouka Toast (approx. 250g)
- Calories: 425
- Sugar: 6g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Customize by adding spinach or swapping feta for goat cheese. For added spice, include chili flakes or jalapeños. Store leftovers in an airtight container for up to three days.