Shakshouka Toast with Feta (Ready-to-Print Version)
Toasted bread 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 -
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 crusty toasted bread (sourdough, baguette, etc.)
17 -
½ cup pesto (store-bought or homemade)
18 -
Fresh basil leaves or chopped herbs (optional)
# Step-by-Step Guide:
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, coriander, cumin, and chili powder. Add crushed tomatoes, bring to a boil, then reduce heat and simmer for 20 minutes until flavors meld. Season with salt and black pepper.
02 -
Heat chili or olive oil in a nonstick pan over medium heat. Add half the feta and cook until it begins to melt, about 30 seconds. Crack half the eggs directly over the feta. Sprinkle with oregano, salt, and black pepper. Cook until egg whites are set. Repeat with remaining feta and eggs.
03 -
Lightly toast the bread slices. Spoon shakshouka sauce generously over each slice. Top each with a feta-fried egg. Drizzle pesto on top and garnish with basil leaves or chopped herbs if desired.
04 -
Serve immediately while the toast is warm, the sauce rich, and the eggs delectably runny.
# Handy Tips:
01 -
This dish balances bold, spiced tomato sauce with creamy feta and runny eggs, perfect for an energizing breakfast or brunch.
02 -
Adjust chili powder quantity to control heat level.