Shaken up Shakshuka

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the olive oil in a large, deep frying pan — make sure it has a well-fitting lid — over a medium heat.

Step 2

2. Reduce the heat to low-medium and sweat the onion for 5 min until it’s starting to turn translucent.

Step 3

3. Add the red pesto and chopped tomatoes and stir to combine. Bring to a simmer and cook for 10 min to thicken the sauce.

Step 4

4. Use a spoon to create four wells in the sauce and crack in the eggs. Top the shakshuka with the sliced avocado, crumbled cheese and chilli flakes. Cover and simmer for 10 min, or until the eggs are cooked through.

Step 5

5. Add a few dollops of the green pesto and serve with crusty garlic bread for dipping, if you like.