Description
A fresh and satisfying Mediterranean-inspired egg toast topped with colorful vegetables and creamy feta, baked to perfection for an easy breakfast or brunch.
Ingredients
4 to 5 large eggs
1 bell pepper, finely chopped
1/2 cup cherry tomatoes, halved
2 green onions, chopped
3 tablespoons fresh parsley, chopped
1/4 cup crumbled feta cheese
4 slices thick sandwich bread
1/2 teaspoon sweet paprika
1/2 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly brush a baking sheet with olive oil.
- In a mixing bowl, whisk the eggs with paprika, red pepper flakes, salt, and black pepper until well combined.
- Add the chopped bell pepper, cherry tomatoes, green onions, parsley, and feta cheese, then mix gently.
- Place the bread slices on the prepared baking sheet and spoon the egg and vegetable mixture evenly over each slice.
- Drizzle a little olive oil over each toast.
- Bake for about 15 minutes, or until the eggs are set and vegetables are softened.
- Remove from the oven, let cool briefly, and serve warm.
Notes
Swap bell pepper with spinach, zucchini, or mushrooms for variation.
Add sliced olives for extra Mediterranean flavor.
Use whole grain or sourdough bread for a heartier version.
Feta can be replaced with goat cheese or mozzarella.
Store leftovers in the refrigerator for up to 2 days.
Reheat in oven or toaster oven to keep bread crisp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 185 mg
