Italian Shakshuka: A Mediterranean Twist on a Classic Dish
A Mediterranean twist on the classic shakshuka, featuring rich tomato sauce, Italian herbs, and melted Parmesan or mozzarella for an extra layer of flavor. Perfect for breakfast, brunch, or dinner!
Equipment
- 1 Large skillet Preferably cast iron or non-stick
- 1 Wooden Spoon For stirring the sauce
- 1 Knife For chopping ingredients
- 1 Cutting board For prep work
- 1 Measuring Spoons To measure spices accurately
Ingredients
Amount Unit Ingredient Notes
- 2 tbsp - Olive oil Extra virgin preferred
- 3 cloves - Garlic Minced
- 1 small Onion Finely diced
- 1 can 28 oz Crushed San Marzano tomatoes Fresh tomatoes can be used
- ½ tsp - Salt Adjust to taste
- ½ tsp - Black pepper Freshly ground
- 1 tsp - Dried oregano Or Italian seasoning blend
- ½ tsp - Chili flakes Optional for heat
- 4 - Eggs Large fresh
- ¼ cup - Grated Parmesan Or fresh mozzarella chunks
- 4 –5 leaves Fresh basil Torn for garnish
- - - Crusty bread Optional for serving
Instructions
- Step 1: Prepare the Base
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and diced onions, sauté until fragrant and lightly golden (about 3 minutes).
- Step 2: Add Tomatoes & Seasoning
- Stir in crushed tomatoes, using a spoon to slightly mash them.
- Season with salt, black pepper, oregano, and chili flakes.
- Let the sauce simmer for 10–15 minutes, allowing flavors to meld together.
- Step 3: Poach the Eggs
- Create small wells in the sauce using a spoon.
- Crack an egg into each well, ensuring the yolks remain intact.
- Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set but yolks remain runny.
- Step 4: Garnish and Serve
- Sprinkle grated Parmesan or fresh mozzarella over the top.
- Garnish with fresh basil leaves.
- Serve immediately with toasted ciabatta or sourdough bread.
- 📊 Nutrition Facts (Per Serving)
- Nutrient Amount
- Calories 280 kcal
- Protein 15g
- Fats 18g
- Carbohydrates 15g
- Fiber 3g
- Sugar 8g
- Sodium 350mg
- (Nutrition is estimated based on standard ingredients.)
- 💡 Recipe Notes & Variations
- Add Protein: Enhance the dish with Italian sausage or pancetta for a heartier meal.
- Make it Vegan: Swap eggs for chickpeas and use dairy-free cheese.
- Spice It Up: Add extra chili flakes or a splash of balsamic vinegar for tangy depth.
- Pairing Idea: Serve alongside arugula salad or roasted potatoes for a complete meal.
- ❓ FAQs
- What makes Italian Shakshuka different from traditional shakshuka?
- Italian Shakshuka incorporates herbs like basil & oregano and cheese like Parmesan, whereas traditional shakshuka is more spice-focused with cumin & paprika.
- Can I make this ahead of time?
- Yes! Prepare the sauce in advance, store in the fridge, and reheat before adding eggs.
- What’s the best bread to serve with Italian Shakshuka?
- Ciabatta, sourdough, or focaccia are excellent choices to soak up the delicious sauce.
- Can I use fresh tomatoes instead of canned?
- Yes! 6–8 fresh tomatoes (peeled & diced) can replace canned ones.
- What’s the best way to reheat leftovers?
- Reheat in a skillet over low heat, adding a splash of water to prevent drying out.
- Try this Italian Shakshuka today and enjoy a taste of Italy & the Mediterranean in one dish!
Step 1: Prepare the Base
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and diced onions, sauté until fragrant and lightly golden (about 3 minutes).
Step 2: Add Tomatoes & Seasoning
- Stir in crushed tomatoes, using a spoon to slightly mash them.
- Season with salt, black pepper, oregano, and chili flakes.
- Let the sauce simmer for 10–15 minutes, allowing flavors to meld together.
Step 3: Poach the Eggs
- Create small wells in the sauce using a spoon.
- Crack an egg into each well, ensuring the yolks remain intact.
- Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set but yolks remain runny.
Step 4: Garnish and Serve
- Sprinkle grated Parmesan or fresh mozzarella over the top.
- Garnish with fresh basil leaves.
- Serve immediately with toasted ciabatta or sourdough bread.
📊 Nutrition Facts (Per Serving)
- Nutrient Amount
- Calories 280 kcal
- Protein 15g
- Fats 18g
- Carbohydrates 15g
- Fiber 3g
- Sugar 8g
- Sodium 350mg
- (Nutrition is estimated based on standard ingredients.)
💡 Recipe Notes & Variations
- Add Protein: Enhance the dish with Italian sausage or pancetta for a heartier meal.
- Make it Vegan: Swap eggs for chickpeas and use dairy-free cheese.
- Spice It Up: Add extra chili flakes or a splash of balsamic vinegar for tangy depth.
- Pairing Idea: Serve alongside arugula salad or roasted potatoes for a complete meal.
❓ FAQs
- What makes Italian Shakshuka different from traditional shakshuka?
- Italian Shakshuka incorporates herbs like basil & oregano and cheese like Parmesan, whereas traditional shakshuka is more spice-focused with cumin & paprika.
- Can I make this ahead of time?
- Yes! Prepare the sauce in advance, store in the fridge, and reheat before adding eggs.
- What’s the best bread to serve with Italian Shakshuka?
- Ciabatta, sourdough, or focaccia are excellent choices to soak up the delicious sauce.
- Can I use fresh tomatoes instead of canned?
- Yes! 6–8 fresh tomatoes (peeled & diced) can replace canned ones.
- What’s the best way to reheat leftovers?
- Reheat in a skillet over low heat, adding a splash of water to prevent drying out.
Try this Italian Shakshuka today and enjoy a taste of Italy & the Mediterranean in one dish!
Step 1: Prepare the Base
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and diced onions, sauté until fragrant and lightly golden (about 3 minutes).
Step 2: Add Tomatoes & Seasoning
- Stir in crushed tomatoes, using a spoon to slightly mash them.
- Season with salt, black pepper, oregano, and chili flakes.
- Let the sauce simmer for 10–15 minutes, allowing flavors to meld together.
Step 3: Poach the Eggs
- Create small wells in the sauce using a spoon.
- Crack an egg into each well, ensuring the yolks remain intact.
- Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set but yolks remain runny.
Step 4: Garnish and Serve
- Sprinkle grated Parmesan or fresh mozzarella over the top.
- Garnish with fresh basil leaves.
- Serve immediately with toasted ciabatta or sourdough bread.
📊 Nutrition Facts (Per Serving)
- Nutrient Amount
- Calories 280 kcal
- Protein 15g
- Fats 18g
- Carbohydrates 15g
- Fiber 3g
- Sugar 8g
- Sodium 350mg
- (Nutrition is estimated based on standard ingredients.)
💡 Recipe Notes & Variations
- Add Protein: Enhance the dish with Italian sausage or pancetta for a heartier meal.
- Make it Vegan: Swap eggs for chickpeas and use dairy-free cheese.
- Spice It Up: Add extra chili flakes or a splash of balsamic vinegar for tangy depth.
- Pairing Idea: Serve alongside arugula salad or roasted potatoes for a complete meal.
❓ FAQs
- What makes Italian Shakshuka different from traditional shakshuka?
- Italian Shakshuka incorporates herbs like basil & oregano and cheese like Parmesan, whereas traditional shakshuka is more spice-focused with cumin & paprika.
- Can I make this ahead of time?
- Yes! Prepare the sauce in advance, store in the fridge, and reheat before adding eggs.
- What’s the best bread to serve with Italian Shakshuka?
- Ciabatta, sourdough, or focaccia are excellent choices to soak up the delicious sauce.
- Can I use fresh tomatoes instead of canned?
- Yes! 6–8 fresh tomatoes (peeled & diced) can replace canned ones.
- What’s the best way to reheat leftovers?
- Reheat in a skillet over low heat, adding a splash of water to prevent drying out.
- 🍳 Try this Italian Shakshuka today and enjoy a taste of Italy & the Mediterranean in one dish! 🍽️