To make the roasted red pepper sauce, add the roasted red pepper, feta, pistachio, basil, garlic, olive oil, and lemon juice to a food processor or blender. Blend together until combined. I like to leave mine slightly chunky. Set aside or refrigerate in an air tight container until ready to make the toast.

To make the toast, cook the egg(s) by drizzling a little olive oil into a skillet over medium-low heat. Add a large spoonful of the roasted red pepper sauce, spreading it out into a small circle. Repeat if making two eggs. Add egg(s) over the roasted red pepper sauce. Cover with a lid and cook until at least the whites of the eggs are fully set. You can cook longer if you do not want the yolk to be runny.

While the eggs are cooking, add a generous layer of the roasted red pepper sauce to toasted sourdough bread. Add the sliced avocado over the roasted red pepper sauce. Top with the cooked egg(s). Add salt and pepper to taste and drizzle a little chili oil over the egg. Enjoy immediately!