Feta Shakshouka Toast (Printer-Friendly Layout)

Toasty bread gets piled high with pesto, crispy feta eggs, and a lively tomato sauce. It’s a fresh, crave-able Mediterranean start to the day.

# Ingredients You'll Need:

→ Shakshouka Sauce

01 - 800 grams canned crushed tomatoes
02 - 0.5 teaspoon freshly ground black pepper
03 - 1 teaspoon salt
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1.5 teaspoons paprika
08 - 2 cloves garlic, minced
09 - 1 small red bell pepper, finely chopped
10 - 1 small onion, finely chopped
11 - 15 ml olive oil or your go-to neutral oil

→ Remaining Ingredients

12 - 120 ml prepared pesto, for drizzling
13 - 8 slices bread, toasted
14 - Salt and ground black pepper, to taste
15 - 1 tablespoon dried oregano
16 - 8 large eggs
17 - 140 grams feta cheese, crumbled, divided
18 - 120 ml chili oil or olive oil, divided

# Step-by-Step Instructions:

01 - Take your toasted bread, spread shakshouka over each slice, then slide a feta fried egg on top. Splash on a little pesto and enjoy right away while it's hot.
02 - Pop 8 pieces of bread into a toaster or grill pan and toast till they're crisp and golden brown.
03 - Toss the rest of your oil and feta into the pan, toss in the last 4 eggs, and cook them using the same steps as before until they're as done as you like. Season, too.
04 - Once the feta starts getting melty, break 4 eggs right into the pan, making sure you don't burst the yolks. Sprinkle dried oregano with salt and pepper, then cook for a few minutes until the whites set up and the yolks are runny or however you like. Lift the eggs out and keep them handy.
05 - Pour 60 ml chili oil or olive oil into your nonstick pan over medium heat. Add 70 grams of crumbled feta. Warm them together so the feta melts and browns just at the edges.
06 - Dump in crushed tomatoes and gently mix. Let it reach a light boil, then drop the heat down. Simmer without a lid for 20 minutes so it gets rich and thick. Stir here and there. Taste and tweak seasoning. Take it off the heat when finished.
07 - Toss minced garlic into your pan and let it go for about a minute, until it smells amazing. Dump in your paprika, coriander, cumin, chili powder, salt, and pepper. Let all the spices get toasty in the oil for one more minute.
08 - Heat 15 ml of oil in a big sauté pan on medium-high. Add your chopped onion with red pepper, stir and cook for about 5 minutes till they're soft and see-through. Give it an occasional stir for even cooking.

# Extra Tips and Tricks:

01 - Not into feta? Goat cheese, cheddar, or mozzarella all swap in nicely for a new vibe.
02 - Dial up the spice by adding more chili powder or chili oil. If you want it really hot, toss in a pinch of cayenne.
03 - Pick gluten-free bread if gluten doesn't sit well with you.
04 - You can prep the shakshouka sauce the night before. Just stash it in the fridge for up to a day.

Go Back