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This Italian Shakshuka is a rich and creamy tomato-based egg dish loaded with sautéed veggies, olives, and Parmesan cheese.
If you enjoy cozy egg dishes like my Easy Breakfast Casserole or crave the savory satisfaction of Potatoes in Tomato Sauce with Feta and Eggs, you’re going to love this one-skillet Italian-style shakshuka.
This creamy one-skillet meal brings together the heart of Middle Eastern cooking with bold Italian flavors.
Think robust tomato sauce, soft-cooked eggs, and fragrant herbs like oregano and fresh basil. Simmered gently in a rich tomato and cream base, then finished with Parmigiano Reggiano, this dish is perfect for brunch, lunch, or a comforting dinner. Grab your wooden spoon and get ready to fall in love with this flavorful twist on a classic!
Why You’ll Love This Recipe
- Great taste – Garlicky, herby, creamy, and savory, with a kiss of heat and richness.
- One-pan meal – Everything comes together in a single frying pan or cast-iron skillet.
- Protein-packed – Eggs, cheese, and olives make this dish satisfying and hearty.
- High in fiber – Thanks to the bell peppers, mushrooms, tomatoes, and oven herbs.
- Versatile – Serve it with crusty bread, on pasta, or even spooned over roasted veggies.
What You’ll Need
Here’s what goes into this Italian-style shakshuka. Scroll down for exact measurements.
This is a visual guide to the ingredients before you start cooking.
Ingredients:
- Extra virgin olive oil – for sautéing the vegetables.
- Pick your veggies – yellow onion, garlic cloves, red bell pepper, mushrooms, red peppers, zucchini, sweet potato (optional) – a colorful, flavorful veggie base.
- Tomato paste – adds depth and richness to the sauce.
- Canned diced tomatoes – the base of the tomato sauce.
- Heavy cream – makes everything luscious and velvety. This is an optional ingredient.
- Olives – for a briny, savory touch.
- Parmesan cheese (Parmigiano Reggiano) – adds that signature Italian umami.
- Eggs – gently poached right in the sauce under a lid.
- Italian seasoning, oregano, Italian herbs, onion powder, garlic powder, paprika, cumin, red pepper flakes, chili flakes, cayenne – a bold, balanced spice blend.
- Sugar & salt – to round out the flavor.
- Fresh parsley & fresh basil – Sprinkle on top for freshness and color.
- Optional – Pasta sauce for added richness, or mozzarella cheese for extra gooeyness.
How to Make Italian Shakshuka
- Sauté the vegetables: Heat extra virgin olive oil in a large cast-iron skillet or frying pan over medium-high heat. Add onion, red bell pepper, mushrooms, and minced garlic cloves. Cook for 7–8 minutes, stirring with a wooden spoon, until softened and fragrant.
2. Build the sauce: Stir in tomato paste, canned diced tomatoes with juices, and optionally, a bit of pasta sauce for extra richness. Add the seasonings: onion powder, garlic powder, oregano, Italian seasoning, paprika, cumin, chili flakes, a pinch of cayenne, sugar, and 1 tsp salt. Lower heat to medium-low heat and let it simmer uncovered for 10 minutes until it thickens into a beautiful robust tomato sauce.
3. Stir in cream & olives: Add heavy cream and chopped olives to the skillet. Let everything simmer for 2–3 more minutes.
4. Add the eggs: Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well. Sprinkle with the remaining salt, then top with Parmigiano Reggiano. Cover with a lid and cook for 5–7 minutes until the egg whites are set but yolks remain slightly runny.
5. Garnish and serve: Finish with chopped fresh parsley and fresh basil. Serve immediately with crusty bread, or spoon over pasta or grains for a filling meal.
Recipe Tips
- Don’t skip the lid – covering the pan ensures the eggs steam and cook evenly.
- Customize the spice – add more cayenne or chili flakes if you like it hot.
- Cheese options – use mozzarella cheese for meltiness or feta for tang.
- Make it richer – a spoonful of tomato paste deepens the sauce flavor beautifully.
- Batch it – double the sauce and freeze it for future meals—just crack fresh eggs in when ready to serve.
Storage
Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stove with the lid on. The eggs will be more firm after reheating but still tasty.
More Recipes Like This
- Easy Breakfast Casserole
- Cilbir – Turkish Poached Eggs in Yogurt
- Potatoes in Tomato Sauce with Feta and Eggs
- Feta and Egg Stuffed Mini Peppers
- Mediterranean Egg White Breakfast Cups
Italian Shakshuka
Video
Ingredients
- 2 tbsp oil
- 1 medium yellow onion, diced
- 1/2 cup button mushrooms, diced
- 3 garlic cloves, minced
- 1/2 red bell pepper, diced
- 3/4 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1 1/2 tsp salt, divided
- 1 tsp sugar
- 1 28 oz can diced tomatoes, with juices
- 1/2 cup heavy cream
- 1/4 cup olives, green or black, chopped
- 2 oz Parmesan cheese, grated
- 6 large eggs
- 1/4 cup fresh parsley or basil, for garnish
Instructions
- Cook the vegetables.
- Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, garlic, and bell pepper. Cook for 7-8 minutes until the vegetables soften.
- Add the tomatoes and spices.
- Add the diced tomatoes with juices, onion powder, garlic powder, Italian seasoning, red pepper flakes, 1 tsp salt, and sugar and cook for 10 minutes until the sauce thickens slightly.
- Add cream and olives.
- Stir in the heavy cream and chopped olives. Simmer for another 2-3 minutes.
- Cook the eggs.
- Make 6 indentations in the sauce with a spoon, and carefully crack an egg into each indentation. Sprinkle the eggs with the remaining salt. Sprinkle the Parmesan cheese around the eggs and cover the skillet. Cook over low heat for 5-7 minutes until the egg whites are set but the yolks are still slightly runny.
- Serve.
- Garnish with fresh parsley or basil and serve hot with crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
