BEST Shakshuka Recipe

– 2 Tablespoons extra virgin olive ol – 1 medium yellow onion roughly chopped – 28 ounces canned peeled whole tomatoes and their liquid (or blanched, peeled whole tomatoes) – 24 ounces of Italian strained tomatoes or tomato sauce – 8 ounces canned tomato purée – Sea Salt – Ground black pepper – 1 dozen eggs – A handful of flat-leaf Italian parsley roughly chopped (just the leaves)


White Scribbled Underline

Cook time: 15 mins

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eggs, breakfast

prep Time

20 mins


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Looking for the BEST Shakshuka recipe? Try our Italian Eggs in Purgatory (or uova in purgatorio) are poached eggs in tomato sauce. A very easy, delicious and economical meal that is perfect for any time of day. SO easy to make!! Great for a brunch!

why we love this easy shakshuka recipe:Made with simple pantry ingredients: Take a look in your pantry (and your fridge for the eggs) and I bet you have what is needed to make this recipe right at this moment. – Dairy free + gluten-free: Since this egg dish is totally dairy-free/GF, you could make this for family/friends that follow those diets.

tips for the best shakshuka recipe – Prep all the ingredients: Get your  ingredients together before starting to cook. This is a very easy recipe to make.  – Use a ready-made sauce:  Don't forget to add plenty of salt to the pasta water. IF you forget the salt, the pasta will end up being very bland.


Do you eat shakshuka by itself? You can eat shakshuka by itself if you want a lighter meal, but if you want something more filling and well-balanced meal, it's best served with some form of toasted bread and topped with cheese, labneh, or yogurt


Ciambella Romagnola-Italian Breakfast Cake

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