Shakshuka Margherita (Italian-Style Shakshuka)
This shakshuka is loosely inspired by the Italian flavors of a pizza margherita, featuring a simple tomato sauce with seared Italian sausage, fresh mozzarella, and a kick of calabrian chilis with poached eggs!
What You’ll Need
- Olive oil.
- Italian sausage. You can use any variety you prefer—mild, spicy, or you can even use chicken sausage.
- Yellow onion.
- Garlic.
- Tomato paste.
- Calabrian chilis. If you don’t like the heat of Calabrian chilis, you can substitute with more tomato paste or omit it entirely.
- Smoked paprika.
- Italian seasoning.
- Salt and pepper.
- Whole tomatoes.
- Fresh mozzarella.
- Eggs.
- Fresh basil. For garnish, though you can even use dried basil if you want.
Tips and Tricks for the Best Shakshuka
- Don’t overcook the eggs. The residual heat of the pan will continue to cook the eggs, even after you take it off the heat, so be sure to cook them just under your liking.
- Taste to adjust for seasoning. Don’t be afraid to customize the dish, adding more or less Calabrian chilis and seasoning as needed. My only advice is to season your tomato sauce well, since tomatoes in general require lots of salt to enhance their flavor.
Check out my other shakshuka recipes!
If you decide to make this, be sure to tag me @gourmae.cafe on Instagram!
Shakshuka Margherita (Italian-Style Shakshuka)
This shakshuka is loosely inspired by the Italian flavors of a pizza margherita, featuring a simple tomato sauce with seared Italian sausage, fresh mozzarella, and a kick of calabrian chilis with poached eggs!
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Servings: 4 to 6
Ingredients
- 2-3 tablespoons olive oil
- 8 ounces Italian sausage
- 1 cup chopped yellow onion
- 3 cloves fresh garlic, grated
- 1 tablespoon tomato paste
- 1 tablespoon chopped Calabrian chilis
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 (28-ounce) can whole tomatoes
- 6-7 slices fresh mozzarella
- 6-7 large eggs
- Fresh basil and toast, to serve
Instructions
- Heat a tablespoon or so of olive oil in a large 12'' saucepan or skillet (make sure it has a tight-fitting lid). Once hot, add the Italian sausage and cook, breaking up the meat every few minutes until browned and no longer pink.
- Remove the cooked sausage from the pan and place onto a paper towel to drain. Set aside.
- If needed, pour a bit more oil into the pan, then add the chopped onion. Sauté for a few minutes until soft and translucent, then add the garlic and cook for 1 minute more.
- Mix in the tomato paste, Calabrian chilis, paprika, Italian seasoning, salt, and pepper until well combined. Cook for 1 minute, then carefully pour in the canned tomatoes, using a spoon or your hands to break them up into a sauce-like consistency.
- Add the cooked Italian sausage back to the pan, stirring until well incorporated. Season the shakshuka with salt and pepper to taste and allow it to come to a simmer.
- Once bubbling, use a spoon to make 6 to 7 wells into the sauce and place a slice of mozzarella into each well. Carefully crack an egg on top of each mozzarella slice.
- Cover the saucepan with the lid, adjust the heat to low, and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
- Remove the pan from the heat, garnish with fresh basil, and serve warm with toasted bread.
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