Shakshouka Toast Feta Eggs (Printer-Friendly Version)
Crispy toast layered with spiced tomato sauce, feta-fried eggs, and pesto for a satisfying brunch.
# What 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 -
1 1/2 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 -
1/4 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 crusty toasted bread (sourdough, baguette, etc.)
17 -
1/2 cup pesto (store-bought or homemade)
18 -
Fresh basil leaves or chopped herbs (optional)
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute. Incorporate paprika, ground coriander, ground cumin, and chili powder. Pour in crushed tomatoes, bring to a boil, then reduce to a simmer and cook for 20 minutes. Season with salt and black pepper to taste.
02 -
Heat chili oil or olive oil in a nonstick pan over medium heat. Add half the crumbled feta cheese and cook until it begins to melt, about 30 seconds. Crack half the eggs directly over the feta. Sprinkle with dried oregano, salt, and black pepper. Cook until the egg whites are set. Repeat with 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 over the top and garnish with fresh basil leaves or chopped herbs if desired.
04 -
Serve immediately while the toast is warm, sauce rich, and eggs delectably runny.
# Additional Tips:
01 -
This combination balances bold flavors with textural contrast and allows for customizable garnishes.