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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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Course: Breakfast, Main Course
Prep Time: 50 minutes
Servings: 4 to 6
Author: Mae Martin

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.