Spicy Red Pepper Pesto Shakshuka with Feta


Great for breakfast or dinner, this can’t-miss, middle eastern dish uses Spicy Red Pepper Pesto for an added kick of saucy flavor.

Spicy Red Pepper Pesto Shakshuka with Feta

Minutes to Prep 30

Total Minutes 35

Serves 4

Difficulty 3


  • 3 tablespoons extra virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 container BUITONI Refrigerated Spicy Red Pepper Pesto (7 oz.)
  • 2 (28. oz) cans whole peeled tomatoes
  • Salt and pepper to taste
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • 1 loaf crusty parmesan bread, sliced (optional)


HEAT oven to 375° F. Add olive oil to a large skillet or cast-iron pan over medium-low heat. Add onion and red pepper. Cook gently until very soft, about 20 minutes.

ADD garlic and cook until tender, 1-2 minutes.

POUR pesto and tomatoes into the pan, and season with salt and pepper. Simmer until tomatoes have thickened, about 10 minutes.

TASTE and add more salt and pepper, if desired. Stir in feta.

CRACK eggs into skillet. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes.

SERVE with crusty parmesan bread, if desired.