Recipe: Sundried Tomato Pesto Shakshuka
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
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.
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Servings: 1
Ingredients
- 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
- 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.
Where to source ingredients:
Sumac and Harissa can be purchased at your local international supermarket or spice shop, otherwise online at:
UK:
USA:
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