Shakshuka has existed for centuries in many cultures, its origins are linked to Spain, Turkey, Morocco and the Middle East.

Eggs are poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, chilli and nutmeg.

Sundried Tomato Pesto Shakshuka

This recipe is a take on the classic dish using Italian umami sun-dried tomato pesto stirred through a fresh tomato sauce. Spiced with chili and topped with crispy fried eggs. Finished with a drizzle of top-quality olive oil and placed in front of you with herby pita bread.

Sundried Tomato Pesto Shakshuka

Print Recipe

Sundried Tomato Shakshuka with Italian umami sun-dried tomato pesto stirred through a fresh tomato sauce, garnished with chili olive oil and topped with crispy fried eggs.

Author: Flaevor
Total Time: 15 minutes
Yield: 1 1x
Category: Eggs

Ingredients

Scale

1/2 chopped red onion
1 crushed garlic clove
1 small red chili, chopped
1 large tomato, chopped into chunks
1 heaped tbsp sun-dried tomato pesto
Squeeze of lemon
Salt and pepper
2 eggs
Good quality tasting olive oil
1 tbsp chopped basil
Herb bread or herb-crusted pita bread

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Instructions

Fry onion until soft, add garlic and chili, cook a few minutes over medium heat.
Add chopped tomato to the pan along with a splash of water. Continue to cook over medium-low heat until a sauce develops. Add a little extra water if it starts to dry out. Stir through sundried tomato pesto, lemon juice and season with salt and pepper. Remove from heat and keep warm.
In a separate pan, fry eggs until crispy. Season with salt.
Serve eggs on top of pesto sauce. Drizzle with olive oil. Garnish with chopped basil and serve with herb pita bread.

Keywords: Italian breakfast, Italian shakshuka, Italian shakshuka, Sundried Tomato Pesto Shakshuka, pesto eggs