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Mediterranean Brunch Toast

  • Author: Kelly Djalali


Olive Oil

1 Slice Country Bread, sliced thick

1 Garlic Clove, halved

1/4 cup Diced Red Onion

4-5 Mini Bell Peppers, diced

Kosher Salt

1 14.5 oz. Can Great Northern Beans, drained and rinsed

2 tbsp. Chopped Fresh Herbs like, oregano, thyme, rosemary, tarragon, plus more for garnish

1/4 cup Crumbled Feta Cheese

1 Egg

Black Pepper

Flaky Finishing Salt


Start by toasting the bread in olive oil over medium-low heat until both sides are golden.

Once the bread is toasted, if you like garlic, rub the surface of one side of the bread with a cut garlic clove. Set the toast aside. 

Use the same pan you toasted the bread in and add a good drizzle of olive oil to the pan. Let the oil heat up over medium heat. Once the oil is hot, add the diced onion and the peppers. Sprinkle with a pinch of kosher salt and sauté until the onion begins to turn translucent and then add the rinsed beans.

Stir the chopped fresh herbs into the bean mixture and reduce the heat to low. Drizzle with more olive oil if desired and stir occasionally while we get the feta and egg cooking. 

In a separate, small nonstick pan, heat a drizzle of olive oil over medium heat. Then, crumble about ¼ cup of feta cheese into the pan.

When the feta begins to melt together a little, reduce the heat to low and crack an egg into the feta. Once the egg white turns opaque on the bottom, cover the pan with a lid. Check the egg often and once the egg white has cooked through cut the heat and uncover. 

Cut the heat under the bean mixture. Spoon about half of the bean mixture onto the toast and drizzle with olive oil. 

Slide the feta and egg out of the pan, on top of the beans. Season with black pepper, flaky sea salt and more chopped fresh herbs.