Make this feta toast recipe with beetroot and eggs, then check out our shakshuka, Turkish eggs, chorizo brunch eggs, brunch sharing board and more brunch recipes.


  • 150g feta, crumbled
  • 4 tbsp natural yogurt
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • 250g pack cooked beetroot, drained well and cut into wedges
  • 4 eggs
  • 4 slices sourdough, toasted
  • 2 tbsp dukkah, (see notes below)
  • a handful flat-leaf parsley, chopped


  • STEP 1

    Put the feta, yogurt, lemon juice, a little seasoning and 2 tbsp of cold water into a small food processor and whizz until really smooth.

  • STEP 2

    Heat the olive oil in a frying pan, pat the beetroot really well with kitchen paper to dry, then cook in the pan for 2-3 minutes on each side or until lightly caramelised.

  • STEP 3

    Crack each egg into a teacup or ramekin, then gently tip into a large pan of simmering lightly salted water, and cook for 2 minutes or until the white is just set, then remove with a slotted spoon.

  • STEP 4

    Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley.

Dukkah is a Middle Eastern condiment made with dried herbs, spices and nuts. It’s available from large supermarkets, here are more ideas for using dukkah.

Check out more of our best recipes for 'things on toast' here...

Fig Toast Recipe With Labneh


Adam Bush Chef Portrait
Adam BushDeputy food editor

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