Italian Shakshuka
Italian Shakshuka
Ingredients
- 4 eggs
- 150 ml tomato sugo
- 250 g cherry tomatoes, chopped in quarters
- 1 garlic clove, minced
- 1 lemon wedge
- 50 g black olives
- 10 g Parmesan or Pecorino
- 1/4 handful basil leaves
- 1/4 handful fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- as needed salt
- as needed pepper, cracked
Instructions
- 1
On a low to medium heat, drizzle 2 tablespoons of extra virgin olive oil into a small pan.
⏱️ 1 min
- 2
Once the oil heats up, add the minced garlic clove, chopped fresh parsley (1/4 handful), and a little salt.
⏱️ 1 min
- 3
Turn the heat to low and let the garlic and parsley infuse into the oil for around 10 minutes.
⏱️ 10 min
- 4
Add the 250g cherry tomatoes (chopped in quarters) to the pan and toss through using a spatula.
⏱️ 2 min - 5
Then, add the basil leaves (1/4 handful), a squeeze from the lemon wedge, and a good pinch of salt.
⏱️ 1 min
- 6
Cover the pan with aluminum foil and let it reduce on a low/medium heat for about 10 minutes, stirring occasionally.
⏱️ 10 min
- 7
Add the 50g black olives to the pan and stir them through the sauce.
⏱️ 1 min
- 8
Then, add the 150ml tomato sugo.
⏱️ 1 min
- 9
Let the mixture simmer for about 10 minutes.
⏱️ 10 min
- 10
Create a well for each of the 4 eggs and carefully drop them into the simmering sauce.
⏱️ 2 min
- 11
Sprinkle the 10g Parmesan or Pecorino over the top of the eggs, along with cracked pepper.
⏱️ 1 min
- 12
Cover the pan again with aluminum foil and let it slowly cook until the whites of the eggs start appearing.
⏱️ 5 min
- 13
Turn your eggs over using a spatula, pushing some sauce over the top, and cook to your liking.
⏱️ 5 min
- 14
Serve the Italian Shakshuka with nice toasted bread, and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Shakshuka
- 4 eggs
- 150 ml tomato sugo
- 250 g cherry tomatoes, chopped in quarters
- 1 garlic clove, minced
- 1 lemon wedge
- 50 g black olives
- 10 g Parmesan or Pecorino
- 1/4 handful basil leaves
- 1/4 handful fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- as needed salt
- as needed pepper, cracked
Instructions
- 1
On a low to medium heat, drizzle 2 tablespoons of extra virgin olive oil into a small pan.
⏱️ 1 min - 2
Once the oil heats up, add the minced garlic clove, chopped fresh parsley (1/4 handful), and a little salt.
⏱️ 1 min - 3
Turn the heat to low and let the garlic and parsley infuse into the oil for around 10 minutes.
⏱️ 10 min - 4
Add the 250g cherry tomatoes (chopped in quarters) to the pan and toss through using a spatula.
⏱️ 2 min - 5
Then, add the basil leaves (1/4 handful), a squeeze from the lemon wedge, and a good pinch of salt.
⏱️ 1 min - 6
Cover the pan with aluminum foil and let it reduce on a low/medium heat for about 10 minutes, stirring occasionally.
⏱️ 10 min - 7
Add the 50g black olives to the pan and stir them through the sauce.
⏱️ 1 min - 8
Then, add the 150ml tomato sugo.
⏱️ 1 min - 9
Let the mixture simmer for about 10 minutes.
⏱️ 10 min - 10
Create a well for each of the 4 eggs and carefully drop them into the simmering sauce.
⏱️ 2 min - 11
Sprinkle the 10g Parmesan or Pecorino over the top of the eggs, along with cracked pepper.
⏱️ 1 min - 12
Cover the pan again with aluminum foil and let it slowly cook until the whites of the eggs start appearing.
⏱️ 5 min - 13
Turn your eggs over using a spatula, pushing some sauce over the top, and cook to your liking.
⏱️ 5 min - 14
Serve the Italian Shakshuka with nice toasted bread, and enjoy!
⏱️ 1 min