Shakshouka Goes to Italy!

Shakshouka Goes to Italy!

20-minute recipe Serves 4
Shakshouka is just a fancy way of saying eggs poached in a tomato sauce and infused with the flavours of onion and garlic pasta sauce
20-minute recipe Serves 4


1/2 cup
1/2 cup
4 lrg
1/2  cup
1 tbsp


Prep: 5-minute | Cook: 15-minute
  • 1

    In a large skillet, heat canola oil to medium high. Add onions and peppers and cook for three minutes, stirring often.

  • 2

    Add onion and garlic pasta sauce and stir to combine with onions and peppers. Bring sauce to a boil, then reduce heat to low.

  • 3

    Make four indentations in the sauce and break in the eggs. Season with salt and pepper. Cover and cook for 10 minutes or until eggs are set.

  • 4

    Remove from heat, top with fresh basil.

  • 5

    With a large serving spoon, transfer two eggs to a pasta bowl. Divide remaining sauce evenly between bowls. Serve with grilled garlic toast.

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Last updated: October 27th, 2020

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