Shakshuka Skillet with basil pesto

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the shakshuka and let it smoky, undisturbed, so it takes on real color before you stir.
4. Stir in the all-purpose flour along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with flaky sea salt right before serving.
6. Plate it up while hot and pass extra at the table.