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Make shakshouka sauce. Heat 1 tablespoon oil in a large sautepan over medium-high heat. Add onion and bell pepper and saute until softened, about 5 minutes. Add garlic and saute for 1 more minute.
Add paprika, coriander, cumin, chili powder, salt, pepper, and canned crushed tomatoes, stirring to combine. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Adjust seasoning with salt and pepper and set aside.
Heat ¼ cup chili oil or olive oil in a nonstick saute pan over medium heat. Add 2 ½ ounces crumbled feta in an even layer and heat for 30 seconds or until feta starts to melt. Crack 4 eggs directly on top of the feta and season with a pinch of oregano, salt, and pepper. Continue to cook until the desired degree of doneness and the feta has browned. Remove from heat and repeat with the remaining 4 eggs.
Spoon shakshouka sauce on toasted bread. Top each slice with a feta fried egg and drizzle pesto on top. Serve immediately.