No ImageVegetable Shakshuka with Pesto

Did you make it? Rate it!

  1. Kelly Baehr

    Loved your version of shakshuka (I live in Israel, so it’s the go to recipe for a fast dish for a light lunch). I always add sliced red peppers. As to the tomatoes, I have made it with Italian canned whole tomatoes and it comes out really good, but the use of a blender for the tomatoes is a very good idea. I will surely give it a try, since I have a lot of basil growing like crazy by my kitchen window and the season is almost over.

    Show Replies (1)
  2. Arcey

    I made this last week, with a few changes, but still the basic idea. It was very tasty, and like Elise, I also liked the blender idea for the tomatoes. I hardly ever use my blender for anything, so I wouldn’t have thought of that, but it did make it very easy to make a sauce using fresh tomatoes. I used 4 eggs and had 2 left over, which I heated up the next day. But the eggs didn’t do so well with a reheat.

    I had quite a bit of the sauce left, which I was looking forward to sopping up with bread for the next few days, or putting it over pasta. But then I looked at Elise’s “15 things to do with canned tuna” post, and I put a can of tuna in the sauce. It was very good with the tuna, and I did end up getting a few more days of sopping it up with crusty baguette. Thanks for the ideas!

    Show Replies (1)
  3. Arcey

    This does sound and look very good. Not having a garden full of luscious tomatoes, I’m sure canned tomatoes would also be good in this recipe. I’ve only had something like this once in a restaurant for brunch, and I’m pretty sure they used canned tomatoes. It was very rich, and I think it might be more delicate and subtle with fresh tomatoes, but ya gotta use what ya got, right? :) Thanks for the recipe!

  4. Kate

    Have you ever eaten something you’ve never had before – and it tastes so familiar, so much like….Home? This is how I felt after trying this recipe. I’ve seen Shakshuka recipes for a while lately and have been wanting to try one. This showed up in my “inbox” while I was deciding what to do with the glut of garden tomatoes I had and I decided to give this one a try.
    All I can say is, “Wow”. I can see how flexible the recipe can be: I’m already thinking of adding things like spinach, mushrooms, garbanzos, even feta ….(maybe not all the same time!).
    It was a delicious last night and again as leftovers for breakfast. This will be a new staple in my home. Thank you!


    Show Replies (1)
  5. Sheryl Julian

    Thank you for the compliment! I agree: eggs are one of the world’s most perfect foods. Happy cooking!

View More