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Shakshuka with pesto and mushrooms

Shakshuka with pesto and mushrooms

Preparation time:
30 min
Difficulty level:

Nutritional values:

38 g
16 g
22 g


Bell pepper (red, fresh)Bell pepper (red, fresh)¼ (37,5 g)
Olive oilOlive oil ⅞ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Pita bread, pita, pidePita bread, pita, pide 50 g
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 2 g
CuminCumin 1 Pinch(s)
Tomato paste (double concentrated)Tomato paste (double concentrated) ⅓ Teaspoon
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 60 g
Vegetable brothVegetable broth ⅓ Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Basil pestoBasil pesto 1 Tablespoon
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 20 g


Step 1:
Bell pepper clean, wash and cut into small cubes. Also clean mushrooms, wash if necessary and chop coarsely. Clean chili, cut lengthwise, remove seeds, wash and cut into small pieces. Clean the spring onion, wash and cut into rings. Peel and chop garlic.
Step 2:
Heat oil in a large frying pan and fry mushrooms in it vigorously. Briefly fry the remaining prepared ingredients. Season with salt, pepper and 1 tsp cumin. Stir in tomato paste and sweat briefly. Add tomatoes and 4/5 tbsp. water and chop tomatoes a bit. Bring everything to a boil. Stir in broth and simmer for about 5 minutes.
Step 3:
With a spoon press a hollow in the tomato sauce. Crack an egg and slide it into the well. Allow to fry in the sauce for about 8 minutes over low heat. Drizzle shakshuka with pesto and serve. This tastes good with pita bread.

Macronutrient distribution:

The recipe Shakshuka with pesto and mushrooms is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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