Shakshuka with mushrooms and pesto

Name: Shakshuka with mushrooms and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 250 g brown mushrooms; 1 red chilli pepper; 1 collar Spring onions; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1 TABLESPOON Tomato paste; 1 can(s) (à 850 ml) Tomatoes; 1 TEASPOON Vegetable broth (instant); 4 Eggs (Gr. M); 4 TABLESPOONS Pesto (glass)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

The Israeli national dish is prepared in no time: "Schwuppdiwupp" poach the eggs in a fiery tomato sauce. Quickly drizzle some herb pesto over them, that's it!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
250 g brown mushrooms
1 red chilli pepper
1 collar Spring onions
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1 TABLESPOON Tomato paste
1 can(s) (à 850 ml) Tomatoes
1 TEASPOON Vegetable broth (instant)
4 Eggs (Gr. M)
4 TABLESPOONS Pesto (glass)

Directions

1
Clean, wash and cut the peppers into small cubes. Clean the mushrooms, wash if necessary and chop roughly. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Clean and wash spring onions and cut into rings. Peel and chop garlic.
2
Heat the oil in a large frying pan. Sauté the mushrooms in it. Fry the remaining prepared ingredients briefly. Season with salt, pepper and 1 tsp. cumin. Stir in the tomato paste and sauté briefly. Add the tomatoes and 4-5 tbsp. water, chop the tomatoes a little. Bring everything to the boil, stir in broth and simmer for about 5 minutes.
3
With a spoon, press 4 depressions into the tomato sauce. Beat the eggs one after the other and let them slide into 1 hollow each. Leave to stand in the sauce over a low heat for about 8 minutes. Drizzle the shakshuka with pesto and serve. Flat bread tastes good with it.