Shakshuka with parsley pesto

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By

Anneka Manning
Abstract

This version of the classic baked egg dish is served with a scattering of creamy feta and a generous dollop of parsley pesto making it the perfect bunch dish.

The origin of this famous dish of eggs poached in a flavoursome cumin- and paprika-spiced tomato and capsicum sauce is widely disputed and there are as many versions of it as cooks that have embraced it from North Africa to the Middle East and the Mediterranean.
You can thin the pesto with a little more olive oil or even a little water if you prefer yours a drizzling consistency.Read More

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