Rose Harissa Pesto Shakshuka

Step  0: Roughly chop the onions and peppers and fry on a medium heat in the oil in a pan until softened and lightly coloured. Add the Rose Harissa Pesto and chopped tomatoes and cook out the sauce for 10 minutes, season with salt and a teaspoon of sugar if required.
Step  1: Preheat oven to 200 degrees. Transfer the hot sauce to a large oven proof dish that will fit the required number of eggs. Sprinkle the crumbled feta over the sauce then make some little “nests” in the sauce with a spoon and crack the eggs into them.
Step  2: Place in the centre of the oven and cook until the whites are set, around 15 minutes. Cover with yoghurt, onions and chopped coriander and serve.

Prep: 10 minutes
Cook: 60 minutes

Medium

Serves 4 people

Shakshuka is a breakfast favourite among trendy brunch spots, now you can make it at home for yourself, using our Rose Harissa Pesto to add a subtle hint of spice and flavour. Add more or less eggs depending on how many people you are serving – general rule is two eggs per person.

Ingredients

25ml Early Harvest Olive Oil
2 Onions
1 Green Pepper
1 Red Pepper
1/2 Jar Rose Harissa Pesto
2 x 400g Tins Chopped Tomatoes
6 or 8 Eggs
Feta
Plain Yoghurt
Spring Onions or Crispy Onions
Coriander

Method

Step 0: Roughly chop the onions and peppers and fry on a medium heat in the oil in a pan until softened and lightly coloured. Add the Rose Harissa Pesto and chopped tomatoes and cook out the sauce for 10 minutes, season with salt and a teaspoon of sugar if required.
Step 1: Preheat oven to 200 degrees. Transfer the hot sauce to a large oven proof dish that will fit the required number of eggs. Sprinkle the crumbled feta over the sauce then make some little “nests” in the sauce with a spoon and crack the eggs into them.
Step 2: Place in the centre of the oven and cook until the whites are set, around 15 minutes. Cover with yoghurt, onions and chopped coriander and serve.

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