Feta Eggs Shakshouka Toast (Print Version)
# Ingredients:
→ Sauce base
01 -
1 tablespoon cooking oil
02 -
1 small diced onion
03 -
1 small chopped red pepper
04 -
2 cloves crushed garlic
05 -
1 ½ teaspoons sweet paprika
06 -
1 teaspoon ground coriander
07 -
1 teaspoon ground cumin
08 -
1 teaspoon hot chili powder
09 -
1 teaspoon sea salt
10 -
½ teaspoon freshly ground pepper
11 -
800g tomato chunks from can (28 ounces)
→ Other stuff needed
12 -
120ml spicy oil or plain olive oil, split up (½ cup)
13 -
140g broken up feta cheese, split up (5 ounces)
14 -
8 large fresh eggs
15 -
1 tablespoon oregano leaves, dried
16 -
Salt and pepper for seasoning
17 -
8 pieces toast
18 -
120ml basil pesto sauce (½ cup)
# Instructions:
01 -
Pour 1 tablespoon oil into a big pan and warm it up on medium-high. Throw in your onion and red pepper, cooking until they're soft (takes about 5 minutes). Add the garlic and let it cook just one minute till you can smell it.
02 -
Mix in the paprika, coriander, cumin, chili powder, salt, pepper and canned tomatoes. Stir everything together well. Let it come to a bubble, then turn the heat down low and cook slowly for 20 minutes. Try it and add more salt or pepper if needed.
03 -
Get ¼ cup of your oil hot in a non-stick pan over medium heat. Scatter half your feta (about 70g) across the pan and warm it for 30 seconds until it starts getting melty. Crack 4 eggs right on top of the cheese. Sprinkle with some oregano, salt and pepper. Cook until your eggs are just how you like them and the feta gets a nice brown crust underneath.
04 -
Do the same thing again with your leftover oil, cheese, and eggs to make four more cheesy eggs.
05 -
Spoon plenty of your sauce onto each piece of toast. Put a cheesy egg on top and drizzle with some pesto. Eat it right away while everything's still hot.
# Notes:
01 -
Your cheese will get all crispy and golden on the bottom when cooked just right.
02 -
Want it hotter? Just throw in extra chili powder or some red pepper flakes to kick up the sauce.