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Vegetable Shakshuka with Pesto

Vegetable Shakshuka with Pesto


Method

1 Blend the tomatoes: Blend the plum and beefsteak tomatoes in a blender or food processor until they are saucy (you should have about 3 cups).

2 Cook the tomato sauce: Heat the olive oil in a large sauté pan over medium heat. Add the scallions and cook, stirring often, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook, stirring, for 1 minute more.

Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time.

3 Prepare the squash or pattypan: Trim top and bottom from the squash and cut into quarters. If using a yellow squash or zucchini, remove the column of seeds from the center (the pattypan has fewer seeds, so it’s OK to leave them in). Very thinly slice the vegetables.

4 Add the squash to the tomato sauce. Stir well and continue cooking for 5 minutes, or until the vegetables are tender. Add more water, if needed.

5 Cook the eggs: BUse the back of a spoon to make 4 indentations in the tomato mixture. Break one of the eggs into a measuring cup and then carefully pour it into an indentation, being careful not to break the yolk. Repeat with the remaining eggs. Cover the pan and cook over medium heat for 8 minutes or until the whites are set (the yolks will still be runny).

6 Serve: Garnish the dish with dabs of pesto and fresh basil leaves. Serve straight from the pan to individual dishes.

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Pesto Vegetable Bowls

Perfectly roasted cauliflower, broccoli, carrots, and white beans atop a bed of easy (5-minute) pesto couscous. This easy vegetarian Pesto Vegetable Bowl is packed with flavor, protein, and healthy fats.

Adding basil pesto to roasted vegetables is a game changer! The pesto makes these veggie bowls more filling, flavorful, and crave-able. These pesto vegetables work great for weekly meal prep. You can also add chicken (using this chicken marinade) to these Pesto Vegetable Bowls.

I know I’m jumping the gun a bit by sharing a pesto recipe when fresh basil isn’t quite in season yet, but the point of this recipe is healthy food–fast.

While I’ll be the first to tell you that homemade is always best, there are times when homemade isn’t practical. Often, the best intentions to eat healthily are thwarted, thanks to actual life — from time restraints to all the random things that come up in daily life.

So, if eating healthier and getting your veggies in could use a shortcut, well I’m all for it.

Today we’re using store-bought pesto and it really makes this dish exceptionally easy. And while there is a bit of upfront time chopping vegetables, you could even buy pre-chopped vegetables for one heck of a short prep time. Let’s get started!


50 Things to Make With Pesto

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1) cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer.

3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula.

4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna–White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil.

14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto.

18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine.

19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.

22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon toss with the potatoes and 1 cup diced celery.

23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.

25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.

26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream heat through, then stir in 2 tablespoons pesto.

27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet bake 20 minutes at 350 degrees F.

30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

05_CaesarSalad_072.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons top with shaved Parmesan.

33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter top with the vegetables, shredded muenster and another tortilla. Flip and cook.

34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak brush with the pesto.

37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.

38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.

39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.

41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.


  • 2 cups chopped zucchini (about 8 oz.)
  • 1 cup chopped yellow onion (about 4 oz.)
  • 1 red bell pepper, chopped (about 4 oz.)
  • 1 tablespoon minced garlic (about 3 large garlic cloves)
  • 3 tablespoons olive oil
  • 1 (28-oz.) can diced fire-roasted tomatoes
  • 1 tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ¾ teaspoon table salt, divided
  • ½ teaspoon black pepper, divided
  • 6 large eggs
  • ¼ cup chopped fresh flat-leaf parsley

Preheat oven to 375°F. Combine zucchini, onion, bell pepper, and garlic on a half-size (18- x 13- x 1-inch) rimmed baking sheet. Drizzle with oil, and toss to coat. Roast in preheated oven until vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.

Combine tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a large microwavable bowl stir to combine. Microwave on HIGH until hot, 2 to 3 minutes. Pour tomato mixture over roasted vegetables stir to combine. Return to oven, and roast until mixture thickens and tomato liquid is somewhat evaporated, 15 to 20 minutes.

Using the back of a spoon, make 6 evenly spaced wells in vegetable mixture. Break 1 egg into each well sprinkle eggs with remaining 1/4 teaspoon each salt and black pepper. Return to oven, and bake until eggs reach desired degree of doneness, 8 to 10 minutes. Top evenly with parsley.


  • Olive Oil
  • Eggs
  • Veggies: Chopped Kale, Leek, Frozen peas
  • Garlic Cloves minced
  • Small pack coriander, roughly chopped reserving a few leaves to garnish
  • Small pack mint, leaves picked and roughly chopped reserving a few leaves to garnish
  • Sour Cream or Greek Yogurt
  • Lime Juice
  • Ground Cumin Seeds
  • First of all, heat the oil in a large frying pan. Add garlic and cumin sauté until fragrant. Add leeks together with peas and cook stirring frequently for about 4 minutes.
  • Stir in kale, coriander, and mint leaves season with some salt and pepper. Continue to cook for about 3-4 minutes until kale is wilted.
  • Reduce the heat to a low and stir in sour cream or yogurt. Mix well to coat the greens. Using the back of a spoon, make 4 dips in the mixture, then crack an egg into each dip.
  • Season the eggs with a pinch of salt. Cover the pan and cook on low heat until eggs are done to your liking.
  • Finally, once the eggs are done, garnish the shakshuka with remaining fresh herbs and serve.
    Enjoy

You may also like

5 aromatic biryani recipes, from classic chicken to vegetable and paneer

Not only is shakshuka fun to say and delicious to eat, it’s a doddle to make, too. The word derives from Arabic, meaning “a haphazard mixture” or “all mixed up”, which is a pretty apt description of the one-pan marvel. Loaded with herbs and layered with flavour, it’s a bold, all-purpose dish that will please everyone plus, it’s fit for any meal of the day.

Whether it’s your first or fiftieth time cooking shakshuka, it’s a great dish to have in your back pocket for days when you simply don’t know what to have for breakfast, lunch or dinner. If you’re thinking: that’s most days, you’re in luck, because we have five recipes to share below.

Looking for something nutritious to kickstart your morning? Nadiya Hussain’s smoky spinach shakshuka is a iron-rich dish that packs a real flavour punch. For a classic, comforting recipe, Bettina Campolucci Bordi’s baked shakshuka with butter beans topped with avocado has a spicy, smoky edge – and if you like a bit more complexity, Alan Rosenthal’s shakshuka with preserved lemons and feta is an intriguing mix of sweet and savoury flavours.

For an authentic Middle Eastern dish, Reem Kassis’ onion and chilli shakshuka with za’atar features the delightful addition of fried potatoes. And if you fancy dialling up the heat, Anas Atassi’s jazmaz is a Syrian rendition of shakshuka with extra chilli. Serve with crusty bread, fresh herbs and a handful of crumbled feta, and you’re good to go.

Bettina Campolucci Bordi’s baked shakshuka with butter beans topped with avocado

Bettina says: “Love this dish! So simple, satisfying and easy to make. The eggy version of shakshuka has taken over cafes worldwide. This version is still as substantial and has a spicy, smokey edge to it that I love.”

  • 80ml olive oil
  • ½ red onion, chopped
  • ½ red pepper, chopped
  • ½ aubergine, chopped
  • 1 x 400g tin of tomatoes
  • 230g tinned butter beans, drained
  • 4 sundried tomatoes, chopped
  • ½ teaspoon sweet paprika
  • pinch of cayenne pepper
  • pink Himalayan salt and pepper, to taste
  • handful of chopped parsley
  • sliced avocado (for creaminess and a bit of freshness)
  • bread
  • drizzle of pesto
  • shop-bought plant yogurt

In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.

Then add the tomatoes, beans, sundried tomatoes and all the spices and seasoning, give it a good stir and leave on medium heat, covered, for 10 minutes.

Check on the mixture when the time is up, give it a stir and leave for another 10 minutes.

By now the shakshuka should be done, the liquid should have mostly cooked off and turned sticky and there should be a smokey gorgeous mixture in your pan.

Serve immediately from the pan with a good sprinkle of chopped parsley, avocado slices, homemade bread for dipping and if you have some pumpkin seeds pesto, get that in too, along with some plant yogurt and lemon wedges to squeeze over.

This is such a comforting dish that can also be made in bigger quantities and reheated. It’s a weekend brunch kind of meal, but also super when you’re coming home from work and are in need of something substantial.

From Happy Food: Fast, Fresh, Simple, Vegan by Bettina Campolucci Bordi (£20, Hardie Grant), out now

Alan Rosenthal’s shakshuka with preserved lemons and feta

Alan says: “Shakshuka is a phenomenal one-pot dish that’s as good for supper as it is for brunch! Don’t be alarmed at the amount of extra virgin olive oil the oil brings a fruity richness that’s offset by the salty acidity in the preserved lemons.

“It goes without saying that tomatoes are the star of the show here so do buy the best canned variety you can and use fresh during the summer when they’re at their finest. If you’re not keen on green peppers, feel free to use only red. I enjoy the savouriness that these bring to the dish, balancing the sweet vegetables.”

  • 125ml extra virgin olive oil
  • 2 onions, peeled and finely sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 4 garlic cloves, finely grated
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp cumin seeds, lightly crushed
  • ½ tsp mild Turkish red pepper flakes (isot pul biber) or crushed chilli flakes
  • 50g preserved lemons, finely chopped (skin and pith only, flesh discarded)
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • ½ tbsp paprika
  • 4 eggs
  • 100g feta
  • 2 tbsp roughly chopped coriander or parsley
  • ¼ tsp sumac
  • sea salt and freshly ground black pepper

Heat the oil in your wide shallow pot over a medium heat.

Once hot, add the onions and peppers with a pinch of salt. Stir and pop the lid on. Cook over a medium heat for 10 minutes, giving it the occasional stir.

Remove the lid and continue to cook for 5 minutes to drive off some of the moisture that will have collected in the pot.

You may need to raise the temperature slightly to maintain the heat, now the lid has been removed.

Add the garlic, caraway and cumin seeds, isot pul biber (or chilli flakes) and preserved lemon. Cook for a couple of minutes and then add the tomato purée (paste). Allow the mixture to cook for another 3 minutes or so.

Add the tomatoes and half a tomato can’s worth of boiling water. Stir through the paprika and season. Cook for 15–20 minutes over a medium heat, stirring from time to time.

Once you can see the oils begin to settle on the surface of the mixture, have a taste and add more salt if you think it needs it. (The feta will also add a salty note to the dish, so be mindful of this.)

Using a wooden spoon, make four wells in the sauce and crack in the eggs. Season each egg and pop the lid back on.

Cook for 5–7 more minutes or until the egg whites have set.

Once the eggs are cooked, crumble over the feta followed by the chopped coriander or parsley and the sumac. Serve.

From Foolproof One Pot: 60 Simple and Satisfying Recipes by Alan Rosenthal (£12.99, Quadrille), out now

Reem Kassis’ potato, onion and chilli shakshuka with za’atar

Reem says: “I’m not sure shakshuka is the most accurate name for this dish, but I figured it would convey the idea best. After all, the word shakshuka, which refers to the North African dish of eggs poached in tomatoes, is literally derived from an Arabic word meaning ‘to pair or mix together’.

“Here we are mixing two classic breakfast foods: eggs and potatoes. This combo is a staple breakfast across the Arab world. Some people scramble the eggs with potato cubes, others make it a frittata and add more vegetables, but here I leave the eggs whole and allow them to fry with the potatoes and other aromatics for a dish that’s crispy on the edges, but soft and comforting in the middle. While it’s wonderful on its own, if you’re like me (or like most Arabs!), you never pass up a chance to eat carbs with carbs, and so we scoop this whole thing up with bread.”

  • 3 tbsp olive oil, plus more for drizzling
  • 550–600g baking or red potatoes (about 3 medium), cut into 2cm cubes
  • 1 small red or green bell pepper, cut into 2cm pieces
  • 2 fresh red or green chilli peppers, such as jalapeño, thinly sliced (omit if you don’t like spice)
  • 1 small onion, diced
  • 1 tsp salt
  • ¼ tsp ground cumin
  • a few twists of black pepper
  • 4 eggs
  • 2 tsp za’atar blend
  • fresh za’atar or oregano leaves, for garnish

In a large lidded nonstick or cast-iron pan, heat the olive oil over medium-high heat. Add the potatoes and cook, tossing frequently, until just starting to brown around the edges, 10–15 minutes.

Add the bell pepper, chilies, and onion and continue to cook, tossing periodically, until the potatoes are golden brown and crisp all over, another 15 minutes.

Add the salt, cumin, and black pepper and give everything one more toss. Make 4 wells in the potato mixture with the back of a large spoon and crack an egg into each well.

Drizzle some olive oil on top of the eggs and sprinkle with the za’atar. Cover the pan and cook until the whites are set. If you prefer a runnier yolk, you can spoon the whites gently away from the yolk so you have thinner whites that will cook faster.

Remove from the heat, garnish with fresh za’atar leaves, and serve immediately.

From The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis (£24.95, Phaidon), out now

Nadiya Hussain’s smoky spinach shakshuka

Nadiya says: “Sometimes I crave something really green to start the day, and this recipe is a great way to get loads of iron-rich spinach into the system first thing in the morning. It beats a bright green juice or smoothie concoction – I’d need the intentions of an angel to drink one of those.

“I will instead stick to my spinach shakshuka, which is cooked in a rich tomato sauce and finished with runny eggs on top. It’s delicious served with yoghurt and toast.”

  • 3 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 2 spring onions, finely chopped
  • ½ tsp salt
  • 1 tbsp tomato purée
  • 4 tomatoes, chopped
  • 2 tsp cumin seeds
  • 1 tsp smoked paprika
  • 200g baby spinach leaves
  • 4 medium eggs
  • 1 tsp chilli flakes

Place a large non-stick frying pan (preferably one with a lid) on a high heat. Add the oil, and as soon as it is warm, add the garlic. Turn the heat down and add the spring onions.

Add the salt, tomato purée and chopped tomatoes and cook for about 5 minutes, until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan.

Add the cumin seeds and smoked paprika and cook the spices through for a few minutes.

Add the spinach, a handful at a time, and mix as best as you can – I know spinach can go rogue! Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes.

Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up.

Make 4 cavities in which to place the eggs. Crack an egg into each cavity, then put the lid on top and leave on the heat until the whites are cooked and the yolks are still runny. This will take roughly 4 minutes. Take off the lid and sprinkle over the chilli flakes.

Spoon an egg and some of that smoky spinach on to each plate, and serve with yoghurt and crisp toasted sourdough.

From Nadiya’s Family Favourites: Easy, Beautiful And Showstopping Recipes For Every Day by Nadiya Hussain (£22, Michael Joseph), out now

Anas Atassi’s jazmaz (eggs in tomato sauce with chillies)

Anas says: “Jazmaz, as it is known in Syria, is also popular in Levantine cuisine, where it goes by the name shakshoka. It is a simple dish that could be served at any time of the day – breakfast, brunch, lunch or dinner. Every family makes it a little bit differently.

“The differences are small, but important: a little bit of extra chilli pepper, eggs that range from softly cooked to completely hard-boiled. I like my jazmaz spicy and eat it the traditional way, with flatbread or, in a modern twist, with baguette.”

  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (pressed)
  • 1 hot chilli (cut in half lengthwise)
  • 3 medium tomatoes (diced), juices retained
  • 1 tsp paprika
  • salt and pepper
  • 4 eggs
  • 1 handful of flat-leaf parsley (coarsely chopped)
  • 1 handful of black olives (pitted and sliced)

Heat the olive oil in a large non-stick frying pan set on medium heat and sauté the onion in the hot oil for 5 minutes, or until it starts to brown.

Add the garlic and sauté it with the onion for another couple of minutes, stirring so that the garlic doesn’t burn.

Stir in the chilli, diced tomatoes (along with the juice) and paprika. Salt and pepper to taste.

Turn the heat to low and simmer the sauce for 5 minutes, or until it thickens and reduces a bit.

With a spoon, make four little wells in the sauce and crack an egg into each so that the sauce surrounds each one. Cover and cook for 5 to 6 minutes, plus an extra 2 minutes if the yolks need to cook thoroughly.

Serve in the frying pan, garnished with chopped parsley and olive slices. Salt and pepper to taste. This is delicious eaten with warm bread.

From Sumac: Recipes and Stories from Syria by Anas Atassi (£25, Murdoch Books), out now

Photography: Nassima Rothacker Rita Platts Dan Perez Chris Terry Jeroen van der Spek


Homemade Granola with Olive Oil and Tahini

As mentioned, on a Mediterranean diet, you don’t have to focus solely on recipes that reflect the cuisine around the Mediterranean Sea–but it certainly doesn’t hurt when you do!

This homemade granola with olive oil and tahini from The Mediterranean Dish is bursting with traditional Mediterranean ingredients. Pistachios, Medjool dates, dried cherries, and—surprise!—tahini combine forces in this unique breakfast. Mix the whole thing up with olive oil and spices and you’ve got a scrumptious, healthy, decidedly Mediterranean granola.


Recipe Variations & Modifications

While I love this particular recipe combination, one of the beautiful things about shakshuka is how versatile it is! For instance:

Try using different greens instead of spinach, like kale or chard.

Try using different veggies in place of red bell peppers – it’s a great way to use up anything going bad!

Try experimenting with different spice combinations. One I particularly love is a mix of cumin, chili powder, and paprika.

Omit the goat cheese (if dairy-free), or swap it with feta or parmesan.

Try adding in freshly chopped onion or garlic for extra flavour.

Use any type of canned tomatoes – tomato sauce, fire-roasted, strained, crushed, even harissa…they will all work!

If you want something completely different – why not check out my coconut curry shakshuka recipe?


There Is a Downside

First, apologies to all the guys who handily, if not altogether happily, run a vacuum cleaner, load a washing machine and clean the kitchen. But we all know the stories of men who "botch" household jobs so easy it seems to be intentional. We women, suckers that we are, throw up our hands and take them back over.

Me, I'm taking a cue from the men when it comes to breakfast.

One of the great luxuries of my life, one of the great pleasures, is sitting down many weekday and most weekend mornings to a carefully crafted breakfast. The creative cook uses the same ingredients week-in and week-out: eggs, vegetables (lots of vegetables!), fresh salsa, tortillas, a little cheese and fresh herbs, bacon or sausage, some times bacon "and" sausage! But the breakfasts are never the same – except always good, always beautiful – and rarely repeatable.

So I've given up cooking breakfast, happy to act as sous chef, emptying the dishwasher and setting the table. Nice, eh?!

But some times, truth be told, I miss cooking breakfast. My solution? Breakfast for supper!


Weeknight Meal: Vegetable Shakshuka

Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.

Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 – 2 minutes.

Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened.

Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 – 5 minutes.

Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.

Create 5 wells in the pan and add the eggs into the wells.

Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.

Cook for about 2 – 5 minutes, depending on how hard you want the egg whites.

Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks.

Sprinkle a pinch of salt and pepper over the eggs and serve hot with a side of bread.


Watch the video: Veg Shakshuka. Shakshuka Recipe. Vegetarian Shakshuka With McCain Potato Cheese Shotz. Upasana