Moroccan Shakshuka Toast with Feta

Toasted bread topped with a simplified shakshuka sauce of tomatoes, bell peppers, and spices, finished with a sprinkle of feta cheese. A savory and satisfying snack.

25m4 servings

Contains dairyContains wheatPEANUT-free

280 cal|12g protein|30g carbs|12g fat|4g fiber

Ingredients

4 slices Bread Slices
1 tablespoon Olive Oil
1 can (14 oz) Diced Tomatoes
0.5 medium Bell Pepper
2 cloves Garlic
0.5 teaspoon Paprika
0.25 teaspoon Cumin
0.125 teaspoon Chili Flakes
about 57 g Feta Cheese
1 tablespoon Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the 4 slices Bread Slices into a toaster and toast them until they are golden brown and crisp to your liking.
2Heat the 1 tablespoon Olive Oil in a 25.4 cm skillet over medium heat, which is about 175°C.
3Add the 0.5 medium Bell Pepper, cut into 1.27 cm pieces, to the skillet and cook, stirring occasionally, until it begins to soften, about 5 minutes. You will see it become slightly translucent.
4Add the 2 cloves Garlic, minced, to the skillet and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
5Stir in the 1 can (about 400 g) Diced Tomatoes (undrained), 0.5 teaspoon Paprika, 0.25 teaspoon Cumin, and 0.125 teaspoon Chili Flakes. Mix everything together well.
6Bring the mixture to a gentle simmer, then reduce the heat to low, about 95°C, and cook for 10 minutes, stirring occasionally. The sauce will thicken slightly, and the tomatoes will break down more.
7Spoon the cooked shakshuka sauce evenly over the 4 slices of toasted Bread Slices.
8Crumble the about 57 g Feta Cheese over the sauce on each toast. Sprinkle the 1 tablespoon Fresh Parsley, chopped, over the feta.
9Serve the Moroccan Shakshuka Toast with Feta immediately while it is warm.

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