Clean, wash and cut the peppers into small cubes. Clean the mushrooms, wash if necessary and chop roughly. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Clean and wash spring onions and cut into rings. Peel and chop garlic.
Heat the oil in a large frying pan. Sauté the mushrooms in it. Fry the remaining prepared ingredients briefly. Season with salt, pepper and 1 tsp. cumin. Stir in the tomato paste and sauté briefly. Add the tomatoes and 4-5 tbsp. water, chop the tomatoes a little. Bring everything to the boil, stir in broth and simmer for about 5 minutes.
With a spoon, press 4 depressions into the tomato sauce. Beat the eggs one after the other and let them slide into 1 hollow each. Leave to stand in the sauce over a low heat for about 8 minutes. Drizzle the shakshuka with pesto and serve. Flat bread tastes good with it.