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
- 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.
- Once boiling, reduce to medium low heat and crack the eggs straight into the sauce.
- Cover the pan with a lid and cook until the white of the eggs have cooked, or until you have reached your desired runniness.
- Top with sea salt, chili flakes and chopped parsley, and serve with bread. Enjoy!