Middle Eastern Inspired Toast
This recipe is perfect for a summer brunch and is super easy to make in large quantities for guests. It’s a sort of take on bruschetta while using middle eastern flavours and adding a beautifully runny boiled egg on top.
This recipe serves 3-4 but is easily scaled up.
- 325-350g punnet of baby plum tomatoes (finely diced)
- 1/3 of a large cucumber (finely diced)
- 1 small red onion (finely diced)
- 1 large clove of garlic (crushed)
- 1/4 of a pomegranate
- A small bunch of mint leaves
- 75g crumbled fetta
- 1/2 a red bell pepper (finely diced)
- 2tsp za’atar
- zest of a lemon
- 2tsp lemon juice
- 1tbsp chilli oil
- 1tsp honey
- large pinch of salt and pepper
- 3-4 large eggs
- 3-4 slices of good quality gluten free bread
- Grab a large bowl and fill it with water. Take your pomegranate and remove a quarter of it. Place it under the water in your bowl and gently remove the seeds from the pith. This will make it easier to remove and prevent the spraying of the juice. Remove the pith and drain away the water.
- Roll the mint leaves up and chop them into thin ribbons.
- Add all of your diced vegetables to the bowl along with the crushed garlic, lemon zest, lemon juice, honey, chilli oil, za’atar and a large pinch of salt. Mix well and set aside for now.
- Fill a pot with boiling water and place over the hob on high heat. Once the water is bubbling vigorously add your eggs and cook for 6.5 minutes.
- While your eggs are cooking fill a bowl with ice water. You will add your eggs here once they are done to stop the cooking process and make them easier to peel.
- Crumble some of the feta into the bowl with the topping and gently mix through.
- Toast your bread and while it is toasting, take the time to peel the eggs.
- Rub a garlic clove over the top of each slice of toast. Add a generous helping of the topping to each slice of toast and crumble some feta over the top. Top with an egg, a sprinkling of za’atar and a drizzle of chilli oil.
About This Recipe
To be honest I found this dish very difficult to name so if anyone who tries this has any better suggestions please mail them to me! The dish has a large inspiration from Italian bruschetta while being so far from it! It’s got flavours from Greece and the middle east and is topped with a boiled egg.
It is such a fresh summery dish that is great for brunch in the garden, and because it is so easy to scale up the recipe it would be perfect for a crowd. And, no faffing around with poached eggs, though you could if you wanted to.
I love this dish and I’m sure you guys will too!
Question: Can I make this ahead of time?
- Absolutely! I would recommend that you leave the feta out and crumble it in only when you intend to eat. In terms of the eggs, I would do these also when you intend to eat. Boiled eggs are so fuzz free and don’t really require much effort so best to make these when you eat for the perfect runny egg.
Question: How can I make this Vegan?
- This dish is pretty easy to make vegan. Of course, you could just leave out the feta and egg. However for some added protein and to jazz it up a bit you could finish it with some crispy chickpeas and some vegan cheese.
If you have any more questions feel free to email me them at email@example.com