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
Heat olive oil in a pan, add pastirma and stir until crispy, then add diced potato and stir until crispy.
Add sliced garlic, tomato paste, fresh tomatoes, and honey, and stir well.
Add a pinch of recipe spices (salt, pepper, cumin) and let the mixture simmer on low heat for 15 minutes until thickened.
Make wells in the sauce and crack the eggs into them, let the eggs cook to your liking.
For the pesto: blend olive oil, garlic, basil leaves, and 1 teaspoon of recipe spices in a blender until smooth.
Add the pesto to the shakshuka before turning off the heat.
Serve the shakshuka with toasted Egyptian flatbread sprinkled with sesame seeds.
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