Vegetable Shakshuka with Pesto
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Category
Dinner
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Cusine
African
What do you need?
How to make?
Ingredients
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
Baguette or thick slices of bread, to serve
A blender or food processor
Directions
Blend the plum and beefsteak tomatoes in a blender or food processor until they are saucy .
Heat the olive oil in a large sauté pan over medium heat. Add the scallions and cook, stirring often, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook, stirring, for 1 minute more.
Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time.
Trim top and bottom from the squash and cut into quarters. If using a yellow squash or zucchini, remove the column of seeds from the center . Very thinly slice the vegetables. Add the squash to the tomato sauce. Stir well and continue cooking for 5 minutes, or until the vegetables are tender. Add more water, if needed.
Break each egg into its own individual cup. Use the back of a spoon to make 4 indentations in the tomato mixture, then carefully pour one egg to each indentation, being careful not to break the yolk. Cover the pan and cook over medium heat for 8 minutes or until the whites are set .
Garnish the dish with dabs of pesto and fresh basil leaves. Serve straight from the pan to individual dishes.