Italian Shakshuka
Servings
3-4
Prep Time
10 minutes
Cook Time
20-25 minutes
"A rich, flavorful twist on the classic shakshuka, infused with bold Italian spices and finished with Umbrian Gold Olive Oil."
Chef Marc Murphy
Ingredients
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2 Tbsp Umbrian Gold Olive Oil (plus more for drizzling)
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1 red bell pepper, thinly sliced
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1 tsp Bolognese
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½ tsp Diavolo
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Chef’s Best Friend, to taste
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2 cloves garlic, sliced
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3 cups fresh spinach
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1 ½ cups passata (strained tomato sauce)
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2-4 eggs
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Crusty bread, for serving
Directions
Sauté the Peppers: Heat 2 tablespoons of Umbrian Gold Olive Oil in a skillet over medium heat. Add the sliced red pepper and cook until softened, about 5 minutes.
Add Spices & Aromatics: Stir in Bolognese Seasoning, Diavolo Seasoning, salt, and pepper. Cook for another minute until fragrant. If you’d like a little more spice, try adding more Diavolo seasoning.
Build the Sauce – Add garlic and cook for 30 seconds. Stir in spinach and let it wilt, then pour in the passata. Simmer for 5-7 minutes.
Cook the Eggs: Make small wells in the sauce and gently crack in 2-4 eggs. Cover and cook until the whites are set but yolks remain runny (about 5 minutes).
Finish & Serve: Drizzle with Umbrian Gold Olive Oil and serve hot with crusty bread.
Supermarket
Fair Trade