Italian Shakshuka

This Italian Shakshuka or Eggs in Purgatory dish is made with eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich, spicy tomato broth. It’s so satisfying and delicious you’d never guess it’s made from just a few simple ingredients.

  • Prep time: 5 min
  • Makes: 4 to 6
  • Cook time: 20-25 min

Nutritional Information

  • Calories 340
  • Potassium* 200 mg
  • Saturated Fat 3 g
  • Fat 10 g
  • Cholesterol 205 mg
  • Carbohydrates 43 g
  • Fibre 3 g
  • Sugars 7 g
  • Protein 17 g
  • Sodium 830 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

500 ml / 2 cup
Stefano Faita arrabiata sauce or similar
1 tbsp / 15 ml
chopped Italian parsley
1 tsp / 5 ml
dried oregano
6
Naturegg Omega Plus Solar Free Range large eggs
pinch
Salt to taste
dash
Crushed chili, to taste
4 tbsp / 60 ml
grated Parmesan cheese
4 to 6 slice
Toasted country bread

Directions

  1. In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.

  2. Break the eggs one by one over the sauce and cook until the whites set.

  3. Add salt and crushed chili to taste.

  4. Garnish with Parmesan cheese and serve with country bread and some greens.

Tips

  1. Add 1 tbsp curry powder, 1 tbsp paprika, 1 tsp cumin seeds and top with feta cheese for a Middle Eastern / North African twist.

  2. Customize further by adding 1 cup fresh spinach or topping the shakshuka with 2 sliced avocados.

This recipe was made with:

Naturegg Omega Plus Solar Free Range

Nutritionally enhanced eggs produced by free range birds who live in solar-powered barns with outside access.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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