Tomato and Pesto Swirled Shakshuka

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In all Italian households, tomato sauce and pesto are staple ingredients. They’re necessities that can be used to whip wonderful meals in minutes. I decided to marry both flavors together for a shakshuka! The flavor combination left me wanting more and more (mind you, ever food has that effect on me).


Shakshuka is basically eggs cooked in tomato sauce; like a hot tub for your eggs! I’m putting a spin to it with the swirled pesto, and it has now become my new go-to for shakshuka!

Shakshuka is great when entertaining a crowd for breakfast or brunch. You’ll just need to make a little modification to make it easier to prepare at once – cook the shakshuka in a large ceramic dish in the oven. In this recipe however, I’m cooking in a pan on the stovetop.


Tomato and Pesto Swirled Shakshuka (serves 2)


  • 1 cup tomato sauce
  • 1/4 cup pesto
  • 4 eggs
  • fresh parsley, chopped
  • chilli flakes
  • sea salt, to taste


  1. In a large pan over medium high heat, pour in the tomato sauce and then the pesto. Use a spoon to swirl the pesto into the sauce.
  2. Once boiling, reduce to medium low heat and crack the eggs straight into the sauce.
  3. Cover the pan with a lid and cook until the white of the eggs have cooked, or until you have reached your desired runniness.
  4. Top with sea salt, chili flakes and chopped parsley, and serve with bread. Enjoy!


happy cooking,



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