Shakshouka Toast with Feta Fried Eggs
This shakshouka recipe features a rich tomato sauce base simmered with warm spices and topped with perfectly cooked eggs and crumbled feta cheese, served over toasted bread with a touch of pesto.
Equipment
- 1 Skillet for cooking shakshouka
Ingredients
Ingredients
- 1 tablespoon oil for initial sizzle
- 1 small onion finely chopped
- 1 small red bell pepper chopped
- 2 cloves garlic minced
- 1 ½ teaspoons paprika smoky
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 28 ounces canned crushed tomatoes
- 5 ounces feta crumbled
- 8 large eggs
- 1 tablespoon dried oregano
- salt and pepper to taste
- 8 slices bread toasted
- ½ cup pesto
Instructions
Instructions
- Heat the oil in your skillet over medium heat until it starts to shimmer. This gets the base ready for your veggies.
- Add the chopped onion and red bell pepper. Cook ‘em till they soften, about 5 minutes, stirring to keep ’em from sticking.
- Stir in the minced garlic and cook for another minute till it smells all fragrant.
- Sprinkle in the paprika, coriander, cumin, chili powder, salt, and black pepper. Stir well so everything coats those veggies and wakes up the flavors.
- Pour in the crushed tomatoes and bring everything to a simmer. Keep an eye on it — the broth depth should cover the veggies but not drown 'em.
- Make little wells in the tomato mix and crack your eggs in gently. Cover the skillet, and let ’em cook until the whites set and yolks are still nice and runny or cooked how you like.
- Sprinkle the feta cheese on top right before serving. Serve the shakshouka hot over toasted bread with a dollop of pesto, and dig in.
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.