Shakshouka Toast with Feta Eggs (Print Version)
# Ingredients:
→ Shakshouka sauce
01 -
1 tablespoon oil
02 -
1 small onion, finely chopped
03 -
1 small red bell pepper, finely chopped
04 -
2 cloves garlic, minced
05 -
1 ½ teaspoons paprika
06 -
1 teaspoon coriander
07 -
1 teaspoon cumin
08 -
1 teaspoon chili powder
09 -
1 teaspoon salt
10 -
½ teaspoon black pepper
11 -
800g canned crushed tomatoes (28 ounces)
→ Remaining ingredients
12 -
120ml chili oil or olive oil, divided (½ cup)
13 -
140g crumbled feta, divided (5 ounces)
14 -
8 large eggs
15 -
1 tablespoon dried oregano
16 -
Salt and pepper to taste
17 -
8 slices bread, toasted
18 -
120ml pesto (½ cup)
# Instructions:
01 -
Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add onion and bell pepper, sautéing until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
02 -
Add paprika, coriander, cumin, chili powder, salt, pepper, and crushed tomatoes, stirring to combine thoroughly. Bring mixture to a boil, then reduce heat to low and simmer for 20 minutes. Taste and adjust seasoning with salt and pepper as needed.
03 -
Heat ¼ cup chili oil or olive oil in a nonstick sauté pan over medium heat. Sprinkle half the feta (about 70g) in an even layer and heat for 30 seconds until it begins to melt. Crack 4 eggs directly on top of the feta. Season with a pinch of oregano, salt, and pepper. Cook until eggs reach desired doneness and feta has developed a golden-brown crust.
04 -
Repeat the process with remaining oil, feta, and eggs to prepare the second batch of feta fried eggs.
05 -
Generously spoon shakshouka sauce onto each slice of toasted bread. Top each with a feta fried egg and drizzle with pesto. Serve immediately while hot.
# Notes:
01 -
The feta will develop a crispy, golden crust underneath the eggs when cooked properly.
02 -
For a spicier version, increase the amount of chili powder or add red pepper flakes to the sauce.