Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or a light dinner.
Have you ever tried shakshuka? It is a North African specialty, similar to the Italian dish Eggs in Purgatory (Uova in purgatory). Shakshuka are basically poached eggs in a quick, flavorful, homemade tomato sauce.
In late summer, shakshuka is also a great way to incorporate a little more garden richness into your meal.
I use two types of tomatoes in my shakshuka: plum tomatoes because their flesh is so fleshy, and a beef tomato for its flavor and juiciness. Blend them in a blender or food processor, then simmer them into a sauce with sautéed scallions and garlic.
At this point you can add what you have available: spinach leaves, coarsely chopped if large; fennel, cut into strips; or something golden, like pattypan squash, summer squash, or golden zucchini, sliced very thin. The extra veggies make the tomato sauce rich and chunky.
When it’s time to poach the eggs in the sauce, use the back of a spoon to make four shallow indentations for the eggs to sink into. They are done when the egg white has just set but the yolk is still runny. Garnish with pesto dabs and fresh basil leaves.
Vegetable shakeshuka with pesto
Gear: A blender or food processor
ingredients
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4 plum tomatoescored and cut into 8 pieces
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1 Middle beef tomatocored and cut into 8 pieces
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2 tablespoon olive oil
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1 bunch spring onionstrimmed and thinly sliced
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1 medium clove garlicchopped
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1/8 teaspoon black pepper
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1/8 teaspoon crushed red pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 Cup wateror more if required
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1 yellow patisson squash, 1 Middle summer squashor 1/2 golden zucchini
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4 big eggs
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3/4 Cup Pestohomemade or store bought
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handful fresh basil leavesfor garnish (optional)
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baguette, or thick slices of bread to serve
method
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Puree tomatoes:
Blend the plum and beef tomatoes in a blender or food processor until juicy (you should have about 3 cups).
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Cook tomato sauce:
Heat the olive oil in a large skillet over medium-high heat. Add the spring onions and cook, stirring frequently, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin and paprika. Cook for 1 more minute while stirring.
Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Reduce the heat and let the sauce simmer for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time.
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Prepare pumpkin or pattypan:
Cut off the top and bottom of the squash and quarter. If using a yellow squash or zucchini, remove the column of seeds from the center (the pattypan has fewer seeds, so you can leave them in). Cut the vegetables into very thin slices.
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Put the pumpkin in the tomato sauce:
Stir well and cook another 5 minutes, or until vegetables are tender. Add more water if necessary.
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Boil eggs:
Make 4 indentations in the tomato mixture with the back of a spoon. Break one of the eggs into a measuring cup, then carefully pour into a well, being careful not to break the yolk. Repeat with the remaining eggs. Cover the pan and cook over medium-high heat for 8 minutes or until the whites are set (the yolks will still be runny).
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Surcharge:
Garnish the dish with pesto dabs and fresh basil leaves. Serve directly from the pan with individual dishes.
Check out these other great shakshuka recipes!
Smoky White Bean Shakshuka by BudgetBytes
Shakshuka pizza from My Name is Yeh
Individual shakshuka with hominy and feta from spoon fork bacon
Caprese Shakshuka Breakfast Casserole from What Jew Wanna Eat
Harissa Eggs in Purgatory by Skinny Taste
| nutritional information (per serving) | |
|---|---|
| 481 | calories |
| 37g | Fat |
| 26g | carbohydrates |
| 16g | protein |
