Besto Shakshouka Eggs

A creamy, herby twist on classic shakshouka — eggs gently poached in a rich Besto pesto and Parmesan cream sauce, finished with a fresh spoonful of pesto and served with toasted sourdough for dipping.

Cook Time: 15 minutes
Servings: 1–2 people

Ingredients:

• 3 eggs
• 2 tbsp Besto pesto
• ⅓ cup heavy cream
• 2 tbsp grated Parmesan
• Salt, to taste
• Freshly cracked black pepper, to taste
• Red pepper flakes (optional)
• Greek yogurt, for serving (optional)
• Fresh parsley, for garnish
• Olive oil, for drizzling
• Toasted sourdough, for serving

Directions:

1. Warm the skillet: Heat a small skillet over medium-low heat.
2. Bloom the pesto: Stir in the Besto pesto and cook for about 30 seconds, until fragrant.
3. Build the sauce: Pour in the heavy cream and stir until smooth. Let it gently simmer for 2–3 minutes, until it begins to thicken slightly.
4. Season: Stir in the Parmesan and season lightly with black pepper. Add salt only if needed — the pesto and Parmesan are already seasoned.
5. Add the eggs: Use a spoon to make three small wells in the sauce and crack an egg into each well.
6. Poach: Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
7. Finish: Drizzle with olive oil, sprinkle with fresh parsley, add a pinch of red pepper flakes if using, and top with an extra spoonful of Besto.
8. Optional: Add dollops of Greek yogurt for extra protein.
9. Serve: Serve immediately with toasted sourdough for dipping. Enjoy!