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This Summery Pesto Shakshuka Is Bursting With Summer Produce
This Summery Pesto Shakshuka Is Bursting With Summer Produce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tomato and pesto frittata, ideal for a refreshing dinner or a satisfying brunch.
Ingredients:
  • 4 plum tomatoes, cored and cut into 8 pieces
  • 1 medium beefsteak tomato, cored and cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 bunch scallions, trimmed and thinly sliced
  • 1 medium clove garlic, chopped
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 cup water, or more if needed
  • 1 yellow pattypan squash, 1 medium summer squash, or 1/2 golden zucchini
  • 4 large eggs
  • 3/4 cup pesto, homemade or store-bought
  • Handful fresh basil leaves, for garnish (optional)
  • Baguette or thick slices of bread, to serve
Instructions:
  • Puree the plum and beefsteak tomatoes in a blender or food processor until smooth, yielding approximately 3 cups of sauce.
  • Prepare the tomato sauce by heating olive oil in a large sauté pan over medium heat. Sauté scallions for 5 minutes, then add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook for 1 minute before adding tomatoes and cooking for an additional 2 minutes. Pour in 1/4 cup of water, reduce heat, and simmer for 5 minutes. If needed, add water 1 tablespoon at a time to reach desired consistency.
  • 1. Prepare the squash or pattypan by trimming the top and bottom, cutting into quarters, and very thinly slicing. If using yellow squash or zucchini, remove the column of seeds from the center; if using pattypan, it's okay to leave the seeds in.
  • Combine the squash with the tomato sauce, stirring until well mixed. Cook for 5 minutes or until vegetables are tender, adding water as necessary.
  • Create 4 wells in the tomato mixture using a spoon. Crack each egg into a measuring cup and carefully pour one into each well. Cover and cook on medium heat for 8 minutes until the egg whites are cooked through while the yolks remain runny.
  • Garnish the dish generously with dollops of pesto and fresh basil leaves. Serve directly from the pan into individual dishes.

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