Pesto Shakshuka Recipe with Perfect Over-Easy Eggs

Makes: 3 Servings
Per Serving: 27g Protein | 285 Cal

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I love a runny egg yolk as much as the next person, but sometimes you want something a little heartier (and that comes together easily for a crowd). My Pesto Shakshuka is just the thing. Fresher, greener, packed with veggies, and higher in protein, it’s an easy brunch or dinner when you’re looking for a healthy one-pan meal that’s also super balanced.

Each serving is packed with 27g of protein and comes in under 300 calories. Plus, it’s packed with flavor, super cozy, and great for meal prepping ahead of a busy week. It's going to be your new favorite way to sunny side up eggs.

Why You’ll Love This Green Shakshuka Recipe

• High in protein: Macro-friendly and high in protein, this shakshuka recipe is a great choice if you’re looking for a healthy, balanced meal.

• Packed with veggies: This version includes onion, garlic, zucchini, asparagus, and spinach, plus cannellini beans for an extra protein boost.

• Made in just one pan: One of the best things about shakshuka is that it comes together in only one pan, which means less clean-up later on.

• Great for meal prepping, brunch, or dinner: Whether you’re cooking for a group or gearing up for a busy week, this recipe delivers.

• Easy to customize: Switch up the veggies, try chickpeas instead of cannellini beans, use a different pesto, or top with other herbs like dill or chives instead of parsley.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 2 medium zucchini, diced

• 1 bunch asparagus, chopped into 1-inch pieces

• 2 tablespoons basil pesto

• 1/4 cup bone broth (or vegetable broth)

• 1/2 cup cannellini beans, drained and rinsed

• 1/2 cup liquid egg whites

• 1 cup shredded light mozzarella

• 2 large handfuls fresh spinach

• Salt and black pepper, to taste

• 4 whole eggs

• Red pepper flakes

• Fresh chopped parsley

• Toasted bread, for serving

Instructions

1. Cook the aromatics: Heat the olive oil in a well-seasoned cast iron skillet or a non-stick skillet over medium heat. Add the onion and cook until the onions are soft and translucent, about 4-5 minutes. Add the minced garlic and continue cooking for about 30-60 more seconds, until the garlic is fragrant, but not browned.

2. Add the vegetables: Add the zucchini and asparagus. Cook, stirring occasionally, until tender, about 6-8 minutes. Add the pesto and bone broth and stir to combine. Bring the mixture to a simmer and cook to combine the flavors.

3. Add the beans, egg whites, and eggs: Add the drained and rinsed beans and season to taste with salt and pepper. Fold in the spinach and let it wilt. Pour in the egg whites and stir to combine. Carefully drop the whole eggs into four separate parts of the shakshuka. Season with salt and pepper. Top with shredded mozzarella and cover with a lid. Continue cooking over low heat until the white of the eggs are set, but the yolks are still runny.

4. Finish and serve: Sprinkle with red pepper flakes and chopped parsley. Serve with toasted bread to dip in those perfect over-easy eggs and enjoy!

Nutrition Information (Per Serving - Makes 3 Servings)

• Calories: 285

• Protein: 27g

• Carbs: 16g

• Fat: 11g

How to Add Extra Protein

Want to give this recipe a little extra protein boost? Here are some options:

• Add extra liquid egg whites

• Stir blended cottage cheese into the veggie base

• Brown chicken sausage and add it to the veggies

• Add chickpeas

• Serve with some grilled chicken
  

Swaps & Substitutions

• Switch up the veggies: Use broccoli, green beans, leeks, artichoke hearts, yellow squash, eggplant, or bell peppers.

• Make it vegetarian: Use vegetable broth instead of chicken bone broth.

• Make it dairy-free: Leave the mozzarella off the top or use a dairy-free cheese instead and use a dairy-free pesto.

• Try a different pesto: Use kale pesto, whip up a spinach version, or try a parsley or cilantro pesto.

FAQs

• Can I make this dish in advance?

  You sure can. I’d recommend making the veggie base, storing it in an airtight container, and then making the eggs fresh when you’re ready to eat. The base is easy to reheat, but the eggs are best when freshly cooked.

• Can I make the eggs separately?

  Absolutely! In a separate non-stick pan, add some oil, then an egg, and cook until the white are set, but you still have a runny yolk. Use a wide spatula to gently lift the cooked egg out of the pan so that the yolk doesn’t break. Repeat until all of the eggs are cooked.

• Can I meal prep this dish?

  You can, but you should know that the yolks won’t stay runny when you reheat everything. Store in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave when you’re ready to eat.

• Is this meal good if I’m trying to lose weight?

  It’s really filling and satisfying for the number of calories per serving. High in protein, high in fiber, with balanced fats, it’s a great choice if you’re looking to stay in a caloric deficit.

This Pesto Shakshuka is fresh, veggie-packed, high in protein, and super cozy. It’s ideal for anytime of the day, fancy enough for weekend brunch, but easy enough for a weeknight dinner. You’re going to love this one!

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Pesto Shakshuka

Yield: 3

Author: Ashley aka The Protein Snack Queen

This pesto shakshuka recipe with over easy eggs is high in protein, packed with tons of veggies, and super delicious. It’s sure to be a new brunch favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium zucchini, diced
• 1 bunch asparagus, chopped into 1-inch pieces
• 2 tablespoons basil pesto
• 1/4 cup bone broth (or vegetable broth)
• 1/2 cup cannellini beans, drained and rinsed
• 1/2 cup liquid egg whites
• 1 cup shredded light mozzarella
• 2 large handfuls fresh spinach
• Salt and black pepper, to taste
• 4 whole eggs
• Red pepper flakes
• Fresh chopped parsley
• Toasted bread, for serving

Instructions

1. Cook the aromatics: Heat the olive oil in a well-seasoned cast iron skillet or a non-stick skillet over medium heat. Add the onion and cook until the onions are soft and translucent, about 4-5 minutes. Add the minced garlic and continue cooking for about 30-60 more seconds, until the garlic is fragrant, but not browned.
2. Add the vegetables: Add the zucchini and asparagus. Cook, stirring occasionally, until tender, about 6-8 minutes. Add the pesto and bone broth and stir to combine. Bring the mixture to a simmer and cook to combine the flavors.
3. Add the beans, egg whites, and eggs: Add the drained and rinsed beans and season to taste with salt and pepper. Fold in the spinach and let it wilt. Pour in the egg whites and stir to combine. Carefully drop the whole eggs into four separate parts of the shakshuka. Season with salt and pepper. Top with shredded mozzarella and cover with a lid. Continue cooking over low heat until the white of the eggs are set, but the yolks are still runny.
4. Finish and serve: Sprinkle with red pepper flakes and chopped parsley. Serve with toasted bread to dip in those perfect over-easy eggs and enjoy!

Nutrition Facts

Calories

285

Fat

11 g

Carbs

16 g

Protein

25 g