ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
KosherTree nutsDairyEggsEgg BreakfastsMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesAfricanOne-Pot or PanStove TopCast Iron PanBlenderFusionBakingLunchDinnerBrunchBreakfastVegetarianComfort FoodMiddle EasternMediterranean

Pesto Shakshuka

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

Kai Grayson
Tasty Team
88% would make again
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Pesto Shakshuka
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

Pesto (or sub with 12 oz of your favorite pesto):

  • 4 oz fresh basil leaves
  • ½ cup pine nuts
  • 3 garlic cloves
  • Juice of 1 lemon
  • ½ tablespoon sea salt, plus more to taste
  • ½ cup olive oil

Shakshuka:

  • 2 tablespoons 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 1/2 lemon
  • 1 teaspoon ground coriander
  • ¾ teaspoon cumin
  • 4 large eggs, or more, depending on desired servings
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • crumbled feta cheese, for garnish
  • crushed red pepper, for garnish
  • 1 lightly toasted baguette/crusty bread/pita, for serving

Nutrition Info

  • Calories 631
  • Fat 22g
  • Carbs 73g
  • Fiber 15g
  • Sugar 7g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Make the pesto: 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 well blended and smooth. Season with salt to taste. Set aside.
  3. Make the shakshuka: In a large cast iron skillet over medium-high heat, warm the olive oil. Add the onion and garlic; sauté until the onion is softened. Add the spinach and continue cooking for about 2 minutes, or until the spinach is slightly wilted.
  4. Add the beans and stir to combine. Reduce the heat to low and add the lemon juice, coriander, and cumin. Cook, stirring occasionally, for 2 minutes.
  5. Add the pesto and stir until incorporated.
  6. With a spoon or spatula, make 4 wells for the eggs. Gently crack an egg into each well and season each with salt and pepper.
  7. Place the skillet into the preheated oven and bake for 7-10 minutes, until the eggs have set.
  8. Garnish with feta cheese and crushed red pepper. Serve with toasted bread.
  9. Enjoy!
  10. Don't let a good recipe slip away. Download the Tasty app and save your favorites for easy access.

Related Recipes

Pesto Shakshuka