Description
A bold, flavorful twist on classic shakshouka, served on crispy toast with fried eggs and crumbled feta.
Ingredients
Units
Scale
- For the Shakshouka Sauce:
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 red bell pepper, diced
- 1 cup canned crushed tomatoes
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (adjust for spice level)
- Salt & black pepper, to taste
- 1 tbsp fresh parsley or cilantro, chopped (for garnish)
- For the Feta Fried Eggs:
- 2 eggs
- 1 tbsp butter or olive oil
- 1/4 cup crumbled feta cheese
- Salt & pepper, to taste
- For the Toast:
- 2 slices of sourdough or rustic bread
- 1 tbsp butter or olive oil (for toasting)
Instructions
- Step 1: Make the Shakshouka Sauce
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté until softened (3–4 minutes).
- Stir in garlic, cumin, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
- Add crushed tomatoes, season with salt and pepper, and simmer for 5–7 minutes until thickened. Remove from heat and set aside.
- Step 2: Fry the Eggs with Feta
- Heat butter or olive oil in a pan over medium heat. Crack in eggs, then sprinkle crumbled feta around the eggs.
- Cook until the whites are set but the yolks remain slightly runny (3–4 minutes). Season with salt and pepper.
- Step 3: Assemble the Toast
- Toast the bread in butter or olive oil until golden and crispy.
- Spread a layer of shakshouka sauce on each toast.
- Top with a feta-fried egg and garnish with fresh parsley or cilantro.
Notes
- Want extra crunch? Rub the toast with a garlic clove after toasting.
- Make it spicy: Add a pinch of cayenne or drizzle with harissa.
- Vegan option: Use scrambled tofu instead of eggs and plant-based feta.
- Serving suggestion: Pairs well with a simple side salad or roasted potatoes.
- Details
Nutrition
- Calories: ~350
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 190mg