Empty My Fridge
Pesto Shakshuka
Ingredients
- Pesto
- Basil4 oz
- Pine nut½ cups
- Garlic · minced5
- Lemon
- Salt½ tbsp
- Olive oil10 tbsp
- Onion · chopped1
- Spinach · roughly chopped2 cups
- Cannellini bean · drained2 cans
- Cilantro1 tsp
- Cumin¾ tsp
- Egg4–6
- Black pepper · groundto taste
- Chili flake · flakes, for serving
- Baguette · toasted, for serving1
Instructions
- Preheat the oven to 375°F (190°C).
- In a blender, combine the basil, pine nuts, garlic, lemon juice and salt. Pulse until finely chopped. With the blender running, drizzle in the olive oil until smooth. Season with salt to taste.
- In a large cast iron skillet over medium-high heat, warm the olive oil. Cook the onion and garlic until the onion is soft. Add the spinach and cook about 2 minutes, until slightly wilted.
- Add the beans and stir. Lower the heat to low, then add the lemon juice, coriander and cumin. Cook, stirring occasionally, for 2 minutes.
- Stir in the pesto until fully mixed.
- Make 4–6 wells in the mixture with a spoon. Crack an egg into each well and season each with salt and pepper.
- Put the skillet in the oven and bake for 7–10 minutes, until the eggs are set.
- Garnish with feta and chili flakes, and serve with toasted bread.
Summarized from Tasty's video. Watch it for the details.
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