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Sundried Tomato Pesto Shakshuka

Sundried Tomato Shakshuka Recipe
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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

Instructions

  1. Fry onion until soft, add garlic and chili, cook a few minutes over medium heat.
  2. 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.
  3. In a separate pan, fry eggs until crispy. Season with salt.
  4. 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

Find it online: https://flaevor.com/sundried-tomato-pesto-shakshuka/