Vegetable Shakshuka with Pesto Recipe

 

Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or light dinner.

What you will need

4 plum tomatoes, cored and cut into 8 pieces

1 medium beefsteak tomato, cored and cut into 8 pieces

2 tablespoons olive oil

1 bunch scallions, trimmed and thinly sliced

1 medium clove garlic, chopped

1/8 teaspoon black pepper

1/8 teaspoon crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 cup water, or more if needed

1 yellow pattypan squash, 1 medium summer squash, or 1/2 golden zucchini

4 large eggs

3/4 cup pesto, homemade or store-bought

Handful of fresh basil leaves, for garnish (optional)

Baguette or thick slices of bread, to serve

A blender or food processor

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