Shakshouka Toast with Feta: A Delicious Twist on a Classic Breakfast Dish

Shakshouka Toast with Feta is a delightful twist on the traditional North African and Middle Eastern dish that has captured the hearts and taste buds of food lovers around the globe. This vibrant recipe combines poached eggs in a rich, spiced tomato sauce, served atop crispy toast and finished with creamy feta cheese. The origins of shakshouka can be traced back to Tunisia, where it was originally a humble breakfast dish, but it has since evolved into a beloved meal enjoyed at any time of day.

People adore Shakshouka Toast with Feta for its incredible flavor profile, which balances the acidity of tomatoes with the richness of eggs and the saltiness of feta. The dish is not only delicious but also convenient, making it a perfect choice for brunch gatherings or a quick weeknight dinner. With its vibrant colors and hearty ingredients, this recipe is sure to impress your family and friends while providing a satisfying and nutritious meal. Dive into the world of shakshouka and discover why this dish has become a staple in kitchens worldwide!

Ingredients:

• 4 large eggs
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)
• 4 slices of crusty bread (such as sourdough or ciabatta)
• Optional: red pepper flakes (for heat)

Preparing the Shakshouka Base

1. In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
2. Add the diced red bell pepper to the skillet and continue to sauté for another 5 minutes, stirring occasionally, until the pepper is tender.
3. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes, allowing the spices to become fragrant.
4. Pour in the can of diced tomatoes, including the juice. Stir well to combine all the ingredients. Season with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes at this stage.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Cooking the Eggs

1. Once the shakshouka base has thickened, use a spoon to create four small wells in the sauce.
2. Crack an egg into each well, being careful not to break the yolk. If you prefer your eggs less runny, you can gently break the yolks with a fork.
3. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.

Preparing the Toast

1. While the eggs are cooking, preheat your oven to 400°F (200°C) if you plan to toast the bread in the oven. Alternatively, you can use a toaster or a grill pan.
2. Place the slices of crusty bread on a baking sheet. Drizzle a little olive oil over each slice and season with a pinch of salt.
3. Toast the bread in the preheated oven for about 8-10 minutes, or until golden brown and crispy. If using a toaster, toast until your desired level of crispiness is achieved.

Assembling the Dish

1. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the shakshouka.
2. Using a spatula, carefully transfer a slice of the toasted bread to a plate.
3. Spoon a generous amount of the shakshouka mixture with an egg on top of the toast.
4. Garnish with freshly chopped parsley for a burst of color and flavor.
5. Repeat the process for the remaining slices of toast, ensuring each one gets an equal share of the shakshouka and egg.

Serving Suggestions

1. Serve the shakshouka toast immediately while hot. It pairs wonderfully with a side of mixed greens or a simple salad for a complete meal.
2. For an extra kick, consider serving with a side of harissa or a drizzle of hot sauce.
3. Enjoy with a cup of coffee or tea for a delightful breakfast or brunch experience.

Storage and Reheating

1. If you have leftovers, store the shakshouka mixture in an airtight container in the refrigerator for up to

   Conclusion:

   In summary, this Shakshouka Toast with Feta is a must-try recipe that beautifully combines the rich flavors of spiced tomatoes, perfectly poached eggs, and creamy feta cheese, all served on a crispy slice of toast. It’s not just a meal; it’s an experience that brings warmth and comfort to your breakfast or brunch table. The vibrant colors and enticing aromas will surely impress your family and friends, making it a standout dish for any occasion. For serving suggestions, consider pairing your Shakshouka Toast with a side of fresh avocado slices or a simple green salad to balance the richness of the dish. You can also experiment with variations by adding ingredients like sautéed spinach, bell peppers, or even a sprinkle of chili flakes for an extra kick. If you’re feeling adventurous, try swapping the feta for goat cheese or adding a dollop of yogurt for a creamy finish. We encourage you to try this Shakshouka Toast with Feta in your own kitchen and share your experience with us! Whether you stick to the classic recipe or make your own unique twist, we’d love to hear how it turns out. Don’t forget to snap a photo and tag us on social media, as we can’t wait to see your delicious creations! Enjoy every bite of this delightful dish, and let it inspire your culinary journey. Print
   

   Shakshouka Toast with Feta: A Delicious Twist on a Classic Breakfast Dish

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   • Author: Dottie
   • Total Time: 38 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   This Shakshouka with Feta and Toast features poached eggs in a spiced tomato and bell pepper sauce, topped with crumbled feta and served on crusty bread. It’s a vibrant and flavorful dish perfect for breakfast or brunch, offering a delightful start to your day!

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   Ingredients

   Scale 1x2x3x

   • 4 large eggs
   • 1 tablespoon olive oil
   • 1 medium onion, finely chopped
   • 1 red bell pepper, diced
   • 2 cloves garlic, minced
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1 can (14 oz) diced tomatoes
   • Salt and pepper, to taste
   • 1/4 cup crumbled feta cheese
   • Fresh parsley, chopped (for garnish)
   • 4 slices of crusty bread (such as sourdough or ciabatta)
   • Optional: red pepper flakes (for heat)

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   Instructions

   1. In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
   2. Add the diced red bell pepper to the skillet and continue to sauté for another 5 minutes, stirring occasionally, until the pepper is tender.
   3. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes, allowing the spices to become fragrant.
   4. Pour in the can of diced tomatoes, including the juice. Stir well to combine all the ingredients. Season with salt and pepper to taste. If you like a bit of heat, add a pinch of red pepper flakes at this stage.
   5. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
   6. Once the shakshouka base has thickened, use a spoon to create four small wells in the sauce.
   7. Crack an egg into each well, being careful not to break the yolk. If you prefer your eggs less runny, you can gently break the yolks with a fork.
   8. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for an additional 2-3 minutes.
   9. While the eggs are cooking, preheat your oven to 400°F (200°C) if you plan to toast the bread in the oven. Alternatively, you can use a toaster or a grill pan.
   10. Place the slices of crusty bread on a baking sheet. Drizzle a little olive oil over each slice and season with a pinch of salt.
   11. Toast the bread in the preheated oven for about 8-10 minutes, or until golden brown and crispy. If using a toaster, toast until your desired level of crispiness is achieved.
   12. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta cheese evenly over the shakshouka.
   13. Using a spatula, carefully transfer a slice of the toasted bread to a plate.
   14. Spoon a generous amount of the shakshouka mixture with an egg on top of the toast.
   15. Garnish with freshly chopped parsley for a burst of color and flavor.
   16. Repeat the process for the remaining slices of toast, ensuring each one gets an equal share of the shakshouka and egg.
   17. Serve the shakshouka toast immediately while hot. It pairs wonderfully with a side of mixed greens or a simple salad for a complete meal.
   18. For an extra kick, consider serving with a side of harissa or a drizzle of hot sauce.
   19. Enjoy with a cup of coffee or tea for a delightful breakfast or brunch experience.

   Notes

   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
   • The eggs are best enjoyed fresh, but you can reheat the shakshouka base and cook fresh eggs if desired.
   • To reheat, simply warm the shakshouka mixture in a skillet over medium heat until heated through, then add fresh eggs as instructed above.

   • Prep Time: 30 minutes
   • Cook Time: 25 minutes