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feta topped shakshouka toast

Shakshouka Toast With Feta Fried Eggs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 2

Equipment

  • 1 large skillet
  • 1 Medium saucepan
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 toaster or grill
  • 1 Whisk

Ingredients
  

  • 2 slices of sourdough bread
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can 14 oz crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add diced onion and garlic, cooking until the onion is translucent.
  • Stir in diced red bell pepper, ground cumin, and smoked paprika, cooking for 3 minutes.
  • Pour in crushed tomatoes, salt, and black pepper, stirring to combine.
  • Simmer the mixture for 10 minutes until slightly thickened.
  • Toast the sourdough bread slices using a toaster or grill.
  • In a separate medium saucepan, heat the remaining olive oil over medium heat.
  • Crack eggs into the saucepan and fry until whites are set but yolks are still runny.
  • Spoon the shakshouka mixture over the toasted sourdough slices.
  • Top each toast with two fried eggs.
  • Sprinkle crumbled feta cheese and chopped parsley over the top.
  • Serve immediately while warm.

Notes

For an extra layer of flavor, consider adding a pinch of red chili flakes to the shakshouka mixture while it simmers. Adjust the amount of feta cheese and parsley to your preference, and try toasting the bread to a golden crispness for added texture. If you prefer firmer yolks, cook the eggs a little longer to your desired doneness.
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