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Shakshouka Toast with Feta Fried Eggs

Savory Shakshouka Toast with Feta Fried Eggs for Breakfast Bliss

Enjoy Shakshouka Toast with Feta Fried Eggs, a vibrant and quick Mediterranean breakfast bursting with flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shakshouka Sauce
  • 2 tablespoons oil Use olive oil for a healthier option.
  • 1 small onion, finely chopped Can be omitted for a milder taste.
  • 1 small red bell pepper, finely chopped Substitute with yellow or green bell pepper.
  • 2 cloves garlic, minced Use garlic powder as an alternative.
  • 1.5 teaspoons paprika Swap with smoked paprika for a deeper flavor.
  • 1 teaspoon coriander Omit for a simpler taste.
  • 1 teaspoon cumin Substitute with taco seasoning for a differing flavor profile.
  • 1 teaspoon chili powder Use cayenne for a spicier kick.
  • 1 teaspoon salt Use kosher salt for better control.
  • 0.5 teaspoon black pepper Cracked black pepper can intensify flavor.
  • 28 ounces canned crushed tomatoes Fresh diced tomatoes can be a substitute.
Feta Fried Eggs
  • 0.5 cup chili oil or olive oil For frying and flavor; any high-heat neutral oil can be an alternative.
  • 5 ounces crumbled feta Substitute with ricotta for a different texture.
  • 8 large eggs Use egg substitutes for a vegan version.
  • 1 tablespoon dried oregano Use Italian seasoning as an alternative.
For Serving
  • 8 slices toasted bread Can use gluten-free bread for gluten sensitivity.
  • 0.5 cup pesto Homemade pesto can enhance taste.

Equipment

  • Large sauté pan
  • Nonstick pan

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, heat 2 tablespoons of oil over medium-high heat. Once hot, add the finely chopped onion and red bell pepper, sautéing for about 5 minutes until softened and slightly caramelized.
  2. Stir in the minced garlic, cooking for an additional minute until fragrant.
  3. Next, sprinkle in the paprika, coriander, cumin, chili powder, salt, and black pepper, stirring to coat the vegetables evenly.
  4. Pour in the 28 ounces of canned crushed tomatoes, mixing everything well. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes.
  5. In a nonstick pan, add 2 tablespoons of chili oil or olive oil and heat over medium heat. Once shimmering, crumble half of the feta into the pan, allowing it to melt for about 30 seconds.
  6. Carefully crack 4 eggs over the melted feta, season with salt and pepper, and cook to your desired doneness, about 3-4 minutes for runny yolks.
  7. Repeat the process with the remaining feta and eggs.
  8. To serve, take your toasted bread and generously spoon the flavorful Shakshouka sauce over each slice.
  9. Top with the crispy feta fried eggs, ensuring each toast is beautifully arranged.
  10. Finally, drizzle with fresh pesto for added flavor and serve immediately while still warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Allow the shakshouka sauce to rest after cooking for enhanced flavor depth.

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