Sundried Tomato Pesto Shakshouka
Shakshouka is the perfect sharing dish which has many variations across the Mediterranean, Middle East and North Africa. This is our take on the one-pot-meal using our Filippo Berio Sundried Tomato Pesto. In Arabic, "Shakshouka" means "a mixture" referring to the wonderful combination of eggs, tomatoes, vegetables, olive oil and spices. Open to interpretation, we've of course added an Italian twist to ours!
Preparation time: 10
Cooking time: 15
- 2 tbsp Filippo Berio Classic Olive Oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 1/2 tsp each salt and pepper
- 1/2 tsp chilli flakes
- 1 can chopped tomatoes
- 1/3 cup Filippo Berio Sundried Tomato Pesto
- 8 free range eggs
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 8 small pitta breads, warmed
- Preheat oven to 200°C. Heat the Filippo Berio Classico Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chilli flakes.
- Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
- Stir in diced tomatoes and Filippo Berio Sundried Tomato Pesto; bring to simmer. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
- Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole. Baste each egg with a little of the sauce; transfer to oven.
- Bake for 10 minutes until eggs are soft-cooked or until desired finish.
- Garnish with basil and parsley. Serve with pita bread.
Sprinkle a bit of smoked paprika over the eggs to finish!