Italian Shakshuka

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. 

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