Shakshouka Toast Feta Fried Eggs (Print-Friendly Version)
Crispy toast with spiced tomato, feta-fried eggs, and pesto for a vibrant, satisfying breakfast or brunch.
# Ingredients You’ll Need:
→ Shakshouka Sauce
01 -
1 tablespoon olive oil
02 -
1 small onion, finely chopped
03 -
1 red bell pepper, finely chopped
04 -
2 cloves garlic, minced
05 -
1½ teaspoons paprika
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
Salt and black pepper to taste
10 -
28 ounces canned crushed tomatoes
→ Feta-Fried Eggs
11 -
¼ cup chili oil or olive oil
12 -
5 ounces crumbled feta cheese
13 -
8 large eggs
14 -
1 tablespoon dried oregano (optional)
15 -
Salt and black pepper to taste
→ To Serve
16 -
8 slices of crusty toasted bread (sourdough, baguette, etc.)
17 -
½ cup pesto (store-bought or homemade)
18 -
Fresh basil leaves or chopped herbs (optional)
# How to Make It:
01 -
Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in paprika, ground coriander, ground cumin, and chili powder. Add canned crushed tomatoes, bring to a boil, reduce to a simmer, and cook for 20 minutes until flavors meld. Season with salt and black pepper to taste.
02 -
Heat chili or olive oil in a nonstick pan over medium heat. Add half of the crumbled feta cheese and cook until it begins to melt, about 30 seconds. Crack half of the eggs directly into the pan over the feta. Sprinkle with oregano, salt, and black pepper. Cook until the egg whites are set. Repeat the process with the remaining feta and eggs.
03 -
Lightly toast the bread slices. Spoon the shakshouka sauce generously over each slice. Top with a feta-fried egg. Drizzle pesto on top and garnish with fresh basil leaves or chopped herbs, if desired.
04 -
Serve the dish while the toast is warm, the sauce rich, and the eggs delectably runny.
# Extra Suggestions:
01 -
This dish combines bold flavors, textural contrast, and customizable components.