For a vibrant twist on the classic shakshouka, this recipe features a fresh basil pesto base swirled with dollops of tangy sundried tomato pesto. Creamy feta and fragrant basil leaves make the perfect finishing touches—ideal for a stunning brunch or a cozy dinner.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 7 ounces or ¾ a cup prepared basil pesto (homemade or store-bought)
- 4-6 large eggs
- 4 tablespoons sundried tomato pesto (I use RAO’S brand, It comes in a small jar)
- 1/4 cup feta cheese, crumbled
- Fresh basil leaves for garnish
- Crusty bread, for serving. I like to use Italian loaf
Instructions
- Heat olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes and cook for 2 minutes.
- Stir in the basil pesto, season with salt and pepper. Cook for 2-3 minutes.
- Reduce heat to med- low.
- Spoon dollops of sundried tomato pesto around the pan where you will be dropping the eggs. Stir into the basil pesto slightly.
- Make small wells in the sauce and gently crack the eggs into them. Season the eggs with some salt and pepper to taste.
- Cover the skillet and cook 5-7 minutes, or until the eggs are just set but yolks are still runny.
- Remove from the heat.
- Sprinkle with crumbled feta and garnish with plenty of fresh basil leaves.
- Serve hot with crusty bread for dipping.
- I love to drizzle olive oil on sliced Italian loaf and toast in the oven until golden.
This pesto shakshouka is bright, herby, and bursting with flavor. The mix of basil and sundried tomato pestos adds a rich, Mediterranean flair, while feta and fresh basil keep each bite refreshing. A deliciously modern update to a breakfast classic—perfect for any occasion!
