Spicy Pesto Shakshuka

​There’s probably not a single kitchen item I love more than my cast iron skillet…maybe it’s a close tie with my Shun chef’s knife…anyway…when I’m home, I’m always finding ways to utilize my cast iron to make great dishes. It inspires me often enough that I use it in my logo!

Shakshuka, or baked eggs, has always been one of my top 5 go-to meals when I’m home alone. It’s just so easy to put together (very little prep involved or cook time), the ingredients are cheap, and it can be enjoyed for breakfast, lunch or dinner.

This was one of those “hmm let me try this” recipes that just came to me one day, when I was sitting on the subway going home from work. I wanted to make this traditionally Middle Eastern dish and give it an Italian twist by adding pesto, fresh mozzarella cheese and toasted pine nuts.

What makes this dish spicy? Well I had ONE more jar left of spicy Hot Tom sauce (so sad, must order more!) and decided this was the perfect way to utilize it.

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Spicy Pesto Shakshuka

Ingredients

• 6 eggs
• 1 cup Hot Tom sauce found here
• 2 cups crushed tomatoes or canned tomato sauce
• Fresh mozzarella cheese about 1/3 cup (I like to rip it up into small pieces)
• About 1 tablespoon pine nuts
• Pesto to drizzle on top Tip: I like to buy quality, pre-made pesto for recipes like this where you only need a little bit!

Instructions

1. Step 1. Preheat oven to 350 degrees.
2. Step 2. Mix up the Hot Tom sauce, and measure about 1 cup of mostly sauce (not as much oil) and place into the cast iron skillet. Add the crushed tomatoes and stir until evenly combined. Heat the sauce on the stove top on medium heat and stir until it starts to get hot.
3. ​Tip: If you don't have Hot Tom sauce, you can substitute about one tablespoon of harissa paste and add another cup of crushed tomatoes.
4. Step 3. Using the back of a spoon, making little pockets in the sauce and crack the eggs into the sauce. Add in the mozzarella pieces, scattering them throughout the sauce, ideally so they're not on top of the eggs.
5. Step 4. Transfer the skillet to the oven and cook for about 15-20 minutes. While the eggs are cooking, lightly toast the pine nuts in a small sauté pan on low-medium heat. Be sure to stir them frequently so they don't burn. Once they begin to brown, remove them from the pan and set aside.
6. Step 5. When the egg whites turn white and the yolk is cooked to about over medium (or to your liking), remove the skillet from the oven. Top with the toasted pine nuts and drizzle with some pesto and serve!