Mediterranean Shakshouka Feta Eggs Toast (Print-Friendly Version)

Spiced tomato sauce, feta-fried eggs, and herby pesto atop toasted bread create an irresistible Mediterranean breakfast.

# What You'll Need:

→ Shakshouka Sauce

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

→ Remaining Ingredients

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

# How to Make It:

01 - Heat 15 ml oil in a large sauté pan over medium-high heat. Add chopped onion and red bell pepper, sautéing for 5 minutes until softened and translucent. Stir occasionally for even cooking.
02 - Add minced garlic to the pan and cook for 1 minute until fragrant. Stir in paprika, coriander, cumin, chili powder, salt, and pepper, allowing spices to bloom in the oil for 1 minute.
03 - Pour in crushed tomatoes and stir to combine. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes to thicken and develop flavor, stirring occasionally. Adjust seasoning to taste. Remove from heat and set aside.
04 - Heat 60 ml chili oil or olive oil in a nonstick sauté pan over medium heat. Add 70 grams crumbled feta and let melt and soften for 30 seconds, allowing edges to become golden.
05 - Crack 4 eggs over the melting feta, keeping yolks intact. Sprinkle dried oregano, salt, and pepper. Fry for 3–5 minutes until whites are set and yolks remain runny or to preferred doneness. Remove eggs and set aside.
06 - Add remaining 60 ml oil and 70 grams feta, then fry the remaining 4 eggs as before. Season and cook until desired consistency is reached.
07 - Toast 8 slices of bread to a golden brown, ensuring crisp exteriors to support toppings.
08 - Top each toasted bread slice with a generous portion of shakshouka sauce, followed by a feta fried egg. Drizzle each serving with pesto and serve immediately while warm.

# Additional Tips:

01 - Substitute feta with goat cheese, sharp cheddar, or mozzarella for a different flavor profile.
02 - Adjust chili powder and chili oil for desired spice intensity; add cayenne for extra heat.
03 - Use gluten-free bread to accommodate gluten sensitivity.
04 - Shakshouka sauce can be made in advance and refrigerated up to 1 day for convenience.

Return