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Vegetable Shakshuka with Pesto
Ingredients
  • 4 plum tomatoes, cored and cut into 8 pieces
  • 1 medium beefsteak tomato, cored and cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 bunch scallions, trimmed and thinly sliced
  • 1 medium clove garlic, chopped
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ cup water, or more if needed
  • 1 yellow pattypan squash, 1 medium summer squash, or ½ golden zucchini
  • 4 large eggs
  • ¾ cup pesto,  homemade or store-bought
  • Handful fresh basil leaves, for garnish (optional)
  • Baguette, or thick slices of bread, to serve
Steps
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