Spicing up my day with this vibrant and flavorful Pesto Shakshuka.

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 88%

Nutrition

631 cal • 29g protein • 73g carbs • 22g fat

Tags

[Middle Eastern] • [Vegetarian] • [Breakfast] • [Brunch] • [Dinner] • [Lunch] • [Fusion] • [African]

Ingredients

• 4 oz fresh basil leaves
• ½ cup pine nuts
• 3 garlic cloves
• Juice of 1 lemon
• ½ tbsp sea salt, plus more to taste
• ½ cup olive oil
• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups spinach, roughly chopped
• 2 (15.5-ounce) cans cannellini beans, drained
• Juice of ½ lemon
• 1 tsp coriander
• ¾ tsp cumin
• 4-6 large eggs (depending on desired servings)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Crumbled feta cheese and chili flakes, for serving
• n/a
• 1 lightly toasted baguette/crusty bread/pita, for serving

Instructions Preview

1. Preheat the oven to 375°F (190°C).
2. Make the pesto: In a blender, combine the …
3. Make the shakshuka: In a large cast iron s…

…and 6 more steps

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Recipe by: Kai Grayson • From: Tasty