What is shakshouka sauce made of?

Shakshouka sauce is a simple blend of crushed tomatoes, onions, garlic, and bell peppers simmered with spices like cumin, paprika, and chili powder. It’s bold, warm, and just the right amount of spicy. This flavor-packed base is what makes Shakshouka Toast with Feta Fried Eggs so irresistible.

Can I use fresh tomatoes instead of canned?

Definitely! Fresh tomatoes work well, especially when they’re in season. Just be sure to simmer them long enough to break down and thicken into a rich sauce. You might also need to add a splash of tomato paste to boost the depth.

How do I make feta eggs less salty?

Feta can be salty, so if you’re concerned, rinse the crumbles under cold water briefly before cooking. Also, skip extra salt on the eggs and sauce — a small tweak that balances the whole dish.

Can I cook eggs without chili oil?

Of course! While chili oil adds a nice kick, olive oil works just as well. It gives a milder taste that still lets the feta shine.

Is this dish kid-friendly?

Yes — especially when made with mild seasoning. Kids love the rich tomato base and cheesy eggs, and you can always let them help build their own toast for a fun mealtime experience.

Shakshouka Toast with Feta Fried Eggs Recipe

Description

Shakshouka Toast with Feta Fried Eggs is a flavorful, Mediterranean-inspired dish combining a spiced tomato shakshouka sauce, crispy feta-fried eggs, and crusty toasted bread. Perfect for brunch or breakfast-for-dinner, it’s easy to make, customizable, and packed with bold, comforting flavors.

Ingredients

Scale

2 slices crusty sourdough or baguette
1 tbsp olive oil or chili oil
½ medium onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ground coriander
¼ tsp chili powder (optional)
Salt and black pepper to taste
1 cup canned crushed tomatoes
⅓ cup crumbled feta cheese
2 large eggs
1 tbsp pesto (optional topping)
Fresh basil or parsley for garnish
Chili flakes for serving (optional)

Instructions

Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook for 5 minutes until soft.
Add garlic, cumin, paprika, coriander, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
Stir in crushed tomatoes and let simmer for 15–20 minutes until thickened.
Toast the bread slices until golden and crisp.
In a non-stick skillet, heat chili oil. Scatter crumbled feta, let it sizzle for 1 minute.
Crack eggs over the feta, season lightly. Cover and cook for 3–4 minutes until whites are set and edges are crispy.
Spread shakshouka sauce over toast, top with crispy feta fried eggs.
Garnish with pesto, fresh herbs, and chili flakes if desired. Serve warm.

Notes

Use vegan feta to make this dish dairy-free.
Shakshouka sauce can be prepared ahead and stored in the fridge for up to 2 days.
Swap sourdough with gluten-free bread for a gluten-free version.
Rinse feta briefly to reduce saltiness if needed.

Prep Time: PT15M
Cook Time: PT20M
Category: Brunch
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 toast with egg and sauce
Calories: 380
Sugar: 6g
Sodium: 720mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 16g
Cholesterol: 210mg

Keywords: shakshouka toast with feta fried eggs, feta egg toast, Mediterranean egg toast, crispy feta eggs, spicy tomato toast, brunch shakshouka, vegetarian egg toast