Ingredients

• 4 oz Fresh Basil
• 1/2 cup raw Pine Nuts
• 3 large Garlic Cloves
• Juice of 1 small Lemon
• 1 1/2 Tbsp Nutritional Yeast
• 1/2 Tbsp Sea Salt
• 1/2 cup Olive Oil

• 1 Crispy Shallots for garnish thinly sliced
• 2 Tbsp light-colored Vinegar (white, champagne, red wine, etc.)
• 2 cups Dinosaur Kale destemmed and chopped roughly
• 3 cups cooked White Beans (Northern, Cannellini)
• 2 Tbsp Olive Oil
• 1 batch Pesto
• 4-6 Eggs (depending on how many you will be serving)

• reduced Balsamic Vinegar*
• Chopped fresh Basil

Instructions

1. In a high powered blender, combine all of the pesto ingredients except the oil. Blend to combine. Slowly begin drizzling in the oil with the blender running until you’ve added it all. Stop the blender and taste for salt and acid levels.
2. Preheat your oven to 375°F.
3. In a bowl, combine together the shallot and red wine vinegar, ensuring all the shallots are evenly covered. Intermittently mix the shallots to toss the vinegar around; set aside.
4. In a large cast iron on medium-high heat, begin sautéing the roughly chopped kale using tongs. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes.
5. Turn down the heat to low and add the white beans. Sauté for a minute then add in the pesto, toss to coat all the beans and kale.
6. Gently crack the eggs into the top of the pesto mixture and season each egg with salt and pepper.
7. Bake the shakshuka for about 7-10 minutes or until the eggs have set. Garnish with marinated crispy shallots and enjoy!