Italian Shakshuka

Our Italian Shakshuka is a perfect late-night romantic meal just for two. The rich tomato sauce is loaded with mushrooms and spinach, topped with perfectly poached eggs and garnished with mozzarella cheese and basil ribbons.  This Italian Skillet Eggs recipe  is a simple recipe like eggs in purgatory and make an easy romantic dinner in one skillet. 

Italian Shakshuka Recipe:

Ingredients:

• 2 Tbsp butter
• 1 cup brown baby portobello mushrooms, sliced
• 6 ounces of fresh baby spinach
• 1 1/2 cups of chunky pasta sauce
• 6 eggs
• 1/4 cup Mozzarella Cheese, grated
• 1 Tbsp fresh basil leaves, cut into ribbons
• Freshly ground black pepper

Equipment Needed:

• Large Skillet
• Knife

How to Make Italian Shakshuka

Instructions

• Melt 2 Tablespoons of butter in a large skillet over medium-high heat and cook the mushrooms, stirring occasionally, until golden, about 5 minutes.
• Stir in spinach, cook until wilted, about 1 minute.
• Stir in pasta sauce, heat thoroughly.
• Add eggs one at a time, evenly spaced, add black pepper to taste and do NOT stir.
• Cover and cook over medium heat until egg whites are set and yolks reach the desired doneness.
• Sprinkle with grated mozzarella cheese and basil ribbons before serving.

Other Egg Recipes:

• Southern Eggs Benedict
• Eggs Benedict in under 20 minutes
• Baked Eggs in Avocado topped with bacon
• Bacon, Broccoli Mushroom and Quiche

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Italian Skillet Eggs

Italian Shakshuka is poached eggs in tomato sauce Italian style.  This is a simple recipe like eggs in purgatory but with mushrooms and spinach.  These Italian Skillet Eggs make  a romantic dinner for two in one skillet. 

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Eggs in Purgatory, Italian poached eggs, Italian Shakshuka, Italian Skillet eggs, poached eggs in tomato sauce Italian

Servings: 2

Calories: 355kcal

Author: Evelyn Osborn

Equipment

• Skillet
• Sharp Knife

Ingredients

• 1 Tbsp butter
• 1 cup brown baby portobello mushrooms sliced
• 6 ounces fresh baby spinach
• 1 ½ cups chunky pasta sauce
• 6 eggs
• ¼ cup Mozzarella Cheese grated
• 1 Tbsp fresh basil leaves cut into ribbons
• Freshly ground black pepper

Instructions

• Melt 2 Tablespoons of butter in a large skillet over medium-high heat and cook the mushrooms, stirring occasionally, until golden, about 5 minutes.
• Stir in spinach, cook until wilted, about 1 minute.
• Stir in pasta sauce, heat thoroughly.
• Add eggs one at a time, evenly spaced, add black pepper to taste and do NOT stir.
• Cover and cook over medium heat until egg whites are set and yolks reach the desired doneness.
• Sprinkle with grated mozzarella cheese and basil ribbons before serving

Nutrition

Calories: 355kcal | Carbohydrates: 16g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 517mg | Sodium: 1360mg | Potassium: 1421mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9808IU | Vitamin C: 37mg | Calcium: 253mg | Iron: 7mg