Italian Shakshuka Recipe

I have been wanting to make Shakshuka for sometime now but wanted to make sure I put my twist on it, so what better way to add some of my heritage in it!  My first experience was amazing as I often prefer a savory hearty breakfast and this Italian Shakshuka Recipe does the trick.  When the yolk breaks into the sauce making it even richer and then dipping in some old crusty bread just literally makes me want to eat a gallon of this stuff it’s that good.  So if you are in a rut or perhaps going to a breakfast get together with friends then make this Italian Shakshuka Recipe, it won’t disappoint!


Italian Shakshuka Recipe
Try this remake on an old Israeli classic for eggs cooked in tomato sauce in my version of this Italian Shakshuka Recipe .
  • 2 thinly sliced red chiles, seeds removed
  • 1 thinly sliced stalk of celery
  • 1 thinly sliced peeled carrot
  • 1 thinly sliced sweet onion
  • ½ thinly sliced fennel bulb
  • 5 thinly sliced cloves of garlic
  • 2 tablespoons of minced capers
  • 3 slices of prosciutto ham, julienne
  • 1 tablespoon of olive oil
  • 54 ounces of whole peeled tomatoes and juice
  • 3 tablespoons of tomato paste
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of chopped parsley
  • 4 eggs
  • 5 slices of buffalo mozzarella
  • shaved Parmesan cheese for garnish
  • fresh chopped basil for garnish
  • fresh chopped oregano for garnish
  • fresh chopped scallions for garnish
  • Kosher salt and fresh cracked pepper to taste
  1. In a large pot on high heat with olive oil, add in the prosciutto ham. Once crispy add in peppers, celery, carrots, onions, fennel, capers, and garlic and caramelize.
  2. Next, add in the tomatoes and simmer for 20 minutes. Adjust consistency with tomato paste and finish with parsley, salt and pepper.
  3. Transfer 2 cups of the spicy tomato sauce to a cast iron skillet. Crack the eggs one by one on top of the tomato sauce taking care not to break the yolk. Place the sliced buffalo mozzarella in between each egg, season with salt and pepper and simmer with a lid on low heat until the paoched eggs are to the desired amount of doneness. Add fresh herbs and scallions to the top of the cooked eggs and serve hot and with a fresh loaf of Italian bread!
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