Pesto shakshuka
6
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium, thinly sliced
Red pepper
2 medium, deseeded and sliced
Garlic
1 clove(s), crushed
Balsamic vinegar
1½ teaspoon(s)
Tinned Tomatoes
2 can(s), large, chopped
Reduced fat green pesto
30 g
Basil, fresh
2 tablespoon(s), torn
Egg, whole, raw
4 medium, raw
Crusty Brown Bread Roll
4 medium
Instructions
1
Mist a large, lidded nonstick frying pan with calorie controlled cooking spray and put over a medium heat. Add 1 thinly sliced red onion and 2 deseeded and sliced red peppers and cook for 6-8 minutes until soft, then add 1 crushed garlic clove and cook for another 1 minute.
2
Add ½ tablespoon balsamic vinegar and 2 x 400g tins chopped tomatoes, season to taste and gently simmer for 15-20 minutes until slightly reduced. Stir in 2 tablespoons reduced-fat green pesto and 2 tablespoons torn fresh basil leaves, then reduce the heat to low.
3
Make four hollows in the sauce with the back of a spoon, then crack in 4 eggs and cover the pan with the lid. Cook over a low heat for 6-7 minutes until the egg whites are set.
4
Season with freshly ground black pepper and scatter over extra fresh basil leaves. Serve with 4 x 65g crusty brown rolls.
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