Shakshuka with Pastrami, Potatoes, and Pesto
Shakshuka with Pastrami, Potatoes, and Pesto
Description
Innovative shakshuka combining pastirma, crispy potatoes, and fresh pesto sauce, served with crispy bread pieces. A complete meal blending traditional and modern flavors.
Ingredients
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Instructions
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Heat olive oil in a pan, add pastirma and stir until crispy, then add diced potato and stir until crispy.
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Add sliced garlic, tomato paste, fresh tomatoes, and honey, and stir well.
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Add a pinch of recipe spices (salt, pepper, cumin) and let the mixture simmer on low heat for 15 minutes until thickened.
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Make wells in the sauce and crack the eggs into them, let the eggs cook to your liking.
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For the pesto: blend olive oil, garlic, basil leaves, and 1 teaspoon of recipe spices in a blender until smooth.
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Add the pesto to the shakshuka before turning off the heat.
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Serve the shakshuka with toasted Egyptian flatbread sprinkled with sesame seeds.
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