Heat olive oil in a large sauté pan over medium heat. Add finely chopped onion and red bell pepper and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Mix in paprika, coriander, cumin, and chili powder, followed by canned crushed tomatoes. Bring to a boil, then reduce heat and let simmer for 20 minutes. Season with salt and pepper.

In a nonstick sauté pan, heat chili oil over medium heat until glistening. Arrange crumbled feta in a single layer and melt for about 30 seconds. Crack large eggs over the melted feta, seasoning with dried oregano, salt, and pepper. Cover and cook until egg whites are set but yolks remain runny, about 4-5 minutes.

While the eggs are frying, toast your slices of bread until golden. Spoon the shakshouka sauce over each slice. Place the feta fried eggs on top and drizzle with pesto. Serve immediately.