Shakshuka with Coriander Pesto

Shakshuka is a wonderful Middle Eastern breakfast dish made for sharing in the centre of the table. It consists of a chunky tomato and capsicum sauce in which eggs are gently poached. It originates back to the Ottoman Empire and many different regional variations have flourished over the years. You can’t go wrong with a dish made from eggs, tomatoes, vegetables and bread. It provides an incredibly balanced meal with a good source of protein, healthy fats and fibre rich vegetables.

I’ve added my own twist on this dish by adding a drizzle of coriander pesto just before serving.

Shakshuka with Coriander Pesto



1 bunch of fresh coriander, washed well

½ C toasted pine nuts

100g goats cheese

¼ C olive oil

Pinch sea salt

2 tbs olive oil

1 capsicum, thinly sliced

1 red onion, finely sliced

½ tsp sea salt

1 tsp ground cumin

1 tsp smoked paprika

½ tsp sumac

690g tomato passata

4 eggs

100g greek yoghurt

½ clove garlic, crushed

Juice from ½ lemon


Add all the pesto ingredients into a blender and pulse into a chunky texture. Remove, store in a jar and top with additional olive oil. Set aside while you prepare the shakshuka.

Preheat oven to 180 C.

Heat olive oil in a frypan over a medium heat. Add the capsicum, onion and salt, cook for 15 minutes until they are caramelised. Add the spices, stir well and cook for a further few minutes. Add tomato passata and bring to a gentle simmer. Gently nestle in 4 eggs, pop frypan in the oven and bake for 15 minutes.

While the shakshuka bakes mix together the yoghurt, garlic and lemon juice.

Serve the shakshuka topped with the yoghurt sauce and the coriander pesto.

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This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green