Shakshouka Toast with Feta Fried Eggs
Servings 4
Ingredients
Shakshouka sauce
- 1 tablespoon oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 2 cloves garlic minced
- 1 ½ teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 28 ounces canned crushed tomatoes
Remaining ingredients
- ½ cup chili oil or olive oil divided
- 5 ounces crumbled feta divided
- 8 large eggs
- 1 tablespoon dried oregano
- salt and pepper
- 8 slices toasted bread
- ½ cup pesto
Instructions
- Make shakshouka sauce. Heat 1 tablespoon oil in a large sautepan over medium-high heat. Add onion and bell pepper and saute until softened, about 5 minutes. Add garlic and saute for 1 more minute.
- Add paprika, coriander, cumin, chili powder, salt, pepper, and canned crushed tomatoes, stirring to combine. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Adjust seasoning with salt and pepper and set aside.
- Heat ¼ cup chili oil or olive oil in a nonstick saute pan over medium heat. Add 2 ½ ounces crumbled feta in an even layer and heat for 30 seconds or until feta starts to melt. Crack 4 eggs directly on top of the feta and season with a pinch of oregano, salt, and pepper. Continue to cook until the desired degree of doneness and the feta has browned. Remove from heat and repeat with the remaining 4 eggs.
- Spoon shakshouka sauce on toasted bread. Top each slice with a feta fried egg and drizzle pesto on top. Serve immediately.
Notes
The shakshouka sauce can be prepared the day before.
You can cook the eggs individually or in batches. If cooking the eggs one by one, you will need 1 tablespoon of oil and about 2 tablespoons or ½ ounce of crumbled feta.