Pesto Shakshuka
@kaigrayson Ingredients 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 tbsp sea salt, plus more to taste ½ cup olive oil Shakshuka: 2 tbsp 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 ½ lemon 1 tsp coriander ¾ tsp cumin 4-6 large eggs (depending on desired servings) Sea salt, to taste Freshly ground black pepper, to taste Crumbled feta cheese and chili flakes, for serving 1 lightly toasted baguette/crusty bread/pita, for serving 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 4-6 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 chili flakes. Serve with toasted bread. 9. Enjoy!
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