Egg Toast with Vegetables

This easy egg toast is a delicious way to start your day with plenty of protein and vegetables. Ready in about 20 minutes, it’s filling, flavorful, and simple enough for busy mornings. Serve it on its own or pair it with your favorite breakfast drink. It’s also a great option for brunch, and the recipe can easily be doubled or tripled for a crowd.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: About 20 minutes
• Servings: 8
• Course: Breakfast
• Cuisine: Mediterranean

Ingredients

• 8–10 large eggs
• Kosher salt, to taste
• 1 teaspoon sweet paprika
• 1 teaspoon red pepper flakes or Aleppo-style pepper
• 2 bell peppers, chopped
• 1 cup cherry tomatoes, halved or chopped
• 4 green onions, trimmed and chopped
• ½ cup crumbled feta cheese
• 6 tablespoons chopped fresh parsley
• Extra-virgin olive oil
• 8 thick-cut slices of sandwich bread

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and position a rack in the middle of the oven.

2. Prepare the Egg Mixture

Crack the eggs into a medium mixing bowl. Season with kosher salt, sweet paprika, and red pepper flakes or Aleppo-style pepper. Whisk until well combined.

3. Add the Vegetables

Stir the chopped bell peppers, cherry tomatoes, green onions, feta cheese, and fresh parsley into the egg mixture. Add a small drizzle of extra-virgin olive oil and gently mix everything together.

4. Prepare the Bread

Lightly brush a sheet pan with olive oil. Arrange the bread slices in a single layer on the pan.

5. Add the Egg Mixture

Spoon the egg and vegetable mixture evenly over each slice of bread, making sure the toppings are distributed across the toast.

6. Bake

Place the sheet pan on the middle rack and bake for approximately 15 minutes, or until the eggs are fully cooked and the vegetables have softened.

Serve warm and enjoy!