Ingredients
1 tbsp olive oil
1 onion, finely chopped
4 tbsp red vegetarian pesto
2 x 400g tins of chopped tomatoes
4 eggs
2 avocados, sliced
100g feta or goat’s cheese, crumbled
Small pinch of chilli flakes
2 tbsp vegetarian green pesto

To serve
Crusty garlic bread

1. Heat the olive oil in a large, deep frying pan — make sure it has a well-fitting lid — over a medium heat.

2. Reduce the heat to low-medium and sweat the onion for 5 min until it’s starting to turn translucent.

3. Add the red pesto and chopped tomatoes and stir to combine. Bring to a simmer and cook for 10 min to thicken the sauce.

4. Use a spoon to create four wells in the sauce and crack in the eggs. Top the shakshuka with the sliced avocado, crumbled cheese and chilli flakes. Cover and simmer for 10 min, or until the eggs are cooked through.

5. Add a few dollops of the green pesto and serve with crusty garlic bread for dipping, if you like.