I love shakshuka! It’s an egg dish made with tomatoes, spices, peppers and cheese. The eggs get cooked in the super flavorful mix and are served preferably with slightly runny yolk centers, though it’s still good if the eggs get all the way done. I serve with toasted bread or bagels for breakfast, brunch, lunch or dinner. This Italian shakshuka is super tasty!
This Italian shakshuka is an Italian flavored play on the middle eastern classic egg dish and it is super delicious! I use sun-dried tomatoes, pesto, red peppers and Parmesan cheese, along with a few other ingredients. It’s easy to make and comes together quickly.
I have a few variations of shakshuka including my Garden shakshuka RECIPE HERE and my traditional shakshuka recipe HERE.
What you need
Serves 4 -6
1 cup red onion – finely diced
1 cup bell pepper – diced
1/3 cup sun-dried tomatoes – marinated in oil, roughly diced
3 tablespoons oil from the marinated sun-dried tomato’s or olive oil
1-1/2 teaspoons Pesto
1 14.5 ounce can petite diced tomatoes
9 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmesan cheese
Fresh Basil on top- optional*
Instructions
1- Add onions, bell peppers, sun- dried tomatoes and oil from the sun-dried tomato’s jar and pesto to a large stove top pot with a wide opening. preferably 12-15 inches.
2 – Heat to medium high and saute mixture for roughly 5 minutes.
3 – Add diced tomatoes and stir for an additional 3 minutes.
4 – Create small wells in the mixture and crack eggs into the wells.
5- Sprinkle the tops of eggs with salt and pepper.
6- Reduce heat to a simmer and cover with a lid.
7 – Simmer mixture for ~12 minutes or until egg whites are set but yolks are still soft.
8 – Sprinkle with Parmesan cheese and fresh basil.
9 – Serve and enjoy!
Italian Shakshuka
Ingredients
- 1 cup red onion - finely diced
- 1 cup bell pepper - diced
- 1/3 cup sun-dried tomatoes - marinated in oil roughly diced
- 3 tablespoons oil from the marinated sun-dried tomato's or olive oil
- 1-1/2 teaspoons Pesto
- 1 14.5 ounce can petite diced tomatoes
- 9 Eggs
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese
- Fresh Basil on top- optional*
Instructions
- Add onions, bell peppers, sun- dried tomatoes and oil from the sun-dried tomato's jar and pesto to a large stove top pot with a wide opening. preferably 12-15 inches.
- Heat to medium high and saute mixture for roughly 5 minutes.
- Add diced tomatoes and stir for an additional 3 minutes.
- Create small wells in the mixture and crack eggs into the wells.
- Sprinkle the tops of eggs with salt and pepper.
- Reduce heat to a simmer and cover with a lid.
- Simmer for ~12 minutes or until egg whites are set but yolks are still soft.
- Sprinkle with Parmesan cheese and fresh basil.
- Serve and enjoy!