Shakshouka on Toast with Feta Fried Egg
This shakshouka on toast stays perfectly crispy thanks to a feta fried egg that forms a golden barrier. Rich tomato sauce, runny yolks, and pesto make it a brunch favorite ready in 35 minutes.
Equipment
- Large Sauté Pan
- Nonstick Sauté Pan
- Toaster
- Knife and Cutting Board
- Spatula
Ingredients
For the Shakshouka Sauce
- 1 tbsp neutral oil (e.g., avocado oil)
- 1 small onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tsp paprika
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 28 oz canned crushed tomatoes
For the Feta Fried Eggs
- 1/2 cup chili oil or olive oil, divided
- 5 oz crumbled feta cheese, divided
- 8 large eggs
- 1 tbsp dried oregano
- salt and black pepper, to taste
For Serving
- 8 slices sturdy bread (sourdough recommended), toasted
- 1/2 cup pesto (store-bought or homemade)
Instructions
- Heat 1 tbsp oil in a large sauté pan over medium-high heat. Add the finely chopped onion and bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute.
- Stir in the paprika, coriander, cumin, chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for about 30 seconds until fragrant.
- Add the 28 oz crushed tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Taste and adjust seasoning. Set aside.
- Heat 1/4 cup chili oil or olive oil in a nonstick sauté pan over medium heat. Add 2 1/2 oz crumbled feta in an even layer. Let it heat until it starts to melt, about 30 seconds. Crack 4 eggs on top. Season with dried oregano, salt, and pepper. Cook until whites are set and feta is deeply browned and crispy on the bottom, about 3–4 minutes. Remove to a plate. Repeat with remaining 1/4 cup oil, 2 1/2 oz feta, and 4 eggs.
- Toast the bread until golden and crisp.
- Spoon a generous amount of shakshouka sauce onto each slice of toasted bread. Top each with a feta fried egg. Drizzle pesto over the whole thing. Serve immediately.
Notes
Don't rush the sauce — a full 20-minute simmer concentrates the flavor and prevents sogginess. Use a nonstick pan for the eggs; feta sticks otherwise. Let the feta get deeply browned — a light tan isn't enough. Pesto goes a long way, so start with a drizzle. This recipe is forgiving; broken yolks still taste great. For meal prep, the sauce keeps 5 days in the fridge or 3 months in the freezer. Fry the eggs fresh when ready to serve.