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Italian Shakshuka
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Italian Shakshuka

This Italian Shakshuka is infused with heaps of zesty ingredients and gets a flavour kick from fire roasted canned tomatoes. It can be served for any meal of the day and is insanely delicious with slices of toasted bread brushed with olive oil!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup finely diced yellow onion
  • 2 cloves garlic crushed
  • 1-398 ml can fire roasted tomatoes
  • 2 cups jarred good-quality tomato basil pasta sauce
  • ½ cup chopped fresh basil leaves
  • salt and pepper to taste
  • 6 free-range eggs
  • 3-4 whole fresh basil leaves for garnish
  • toasted or grilled baguette cut length ways
  • extra virgin olive oil
  • 1 clove garlic cut in half length ways

Instructions

  1. In a medium (10-12”) heavy-bottomed frying pan (like a Staub cast iron pan) heat the olive oil over medium-low heat. Add the onion and sauté until it is transparent, 2-3 minutes. Add the garlic and cook for an additional 30-60 seconds.
  2. Add the fire roasted tomatoes along with the tomato sauce, turn the heat to low, and bring to a simmer. Cook until the sauce has thickened but is still a bit loose, about 12-15 minutes, stirring occasionally.
  3. Season the sauce to taste with salt and pepper and make 6 small indents evenly spaced in the pan with the back of a large spoon in the sauce (it may not keep its shape perfectly, but this is where the eggs will be placed).
  4. Carefully crack the eggs into the respective ‘holes’, cover the pan with a lid and cook until the eggs are cooked to your liking, about 7-10 minutes. While the eggs are cooking, toast or grill the baguette on the cut side, brush the cut side lightly with olive oil and lightly rub the cut side of the garlic clove along the length of the toasted baguette (this is optional but gives it such a yummy flavour!).
  5. Garnish the eggs with the fresh basil leaves and serve immediately with the toasted baguette.