Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 1tablespoons Woolworths extra virgin olive oil
- 6 cups leftover roasted vegetables, roughly chopped (see Tip)ingredient tipTipWe used roasted pumpkin, carrot, red onion, zucchini and Brussels sprouts, but you can use any leftover roasted veggies.
- 1/4teaspoons dried chilli flakes
- 1/4 cup basil pesto (plus extra 1 tbs to serve)
- 150grams baby spinach & kale
- 4 free range eggs
- 1 crusty half stick baguette, sliced, chargrilled (to serve)
Description
After a creative breakfast? Why not use up leftover roast veg to make this tasty shakshuka with chilli and pesto, and serve it with slices of baguette?
Method
Step 1 of 2
Heat oil in a large frying pan over medium heat. Cook roasted vegetables, stirring occasionally, for 4 minutes or until just heated through. Add chilli and pesto, then stir gently to combine. Add power greens, then cook, stirring occasionally for 2 minutes or until greens have just wilted.
Step 2 of 2
Make 4 indents in vegetable mixture. Crack 1 egg into each indent. Partially cover pan and cook for 7 minutes or until egg is cooked to your liking. Season with pepper and top with extra chilli and pesto. Serve with bread.
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