Italian Shakshuka

15 m
Prep Time
20 m
Cook Time

Servings: 4


  • 2 tablespoons (30 milliliters) olive oil
  • 1 small container yellow onion, diced
  • 2 teaspoons (10 milliliters) Gourmet Garden™ Garlic, Stir-In Paste
  • 1 tablespoon (15 milliliters) Gourmet Garden™ Italian Herbs, Stir-In Paste
  • 1/2 teaspoon (2 milliliters) crushed red pepper
  • 1 1/2 cups (375 milliliters) mushrooms, sliced
  • 1 can (398 milliliters) diced tomatoes
  • 4 large eggs


(per Serving)

Nutrition information coming soon


  • 1 Heat oil in a 10-inch (26-cm) cast iron skillet over medium heat until it shimmers. Add diced onions and cook until soft.
  • 2 Add Garlic Paste, Italian Herbs Paste, crushed red pepper and mushrooms, and continue to cook. Add more oil if mushrooms begin to stick to the pan. Cook 2 to 3 minutes. Add tomatoes and salt and pepper, as desired; stir to mix. Cook, stirring every so often, for 5 minutes.
  • 3 Add spinach and stir until the leaves wilt into the sauce. If sauce starts to bubble, turn down the heat to medium or medium-low. Using a wooden spoon, make wells in the sauce for your eggs.
  • 4 Crack each egg into its well, and sprinkle salt and pepper to taste. Cover the pan for 4 minutes, or until the egg whites have cooked and the yolks remain soft or a little runny. Serve immediately, over crusty bread or polenta. Top with shaved parmesan, if desired.
  • 5 Variations:
    North African: Omit Italian Herbs and use 1 tbsp (15 mL) cumin and 1/2 tbsp (7 mL) smoked paprika. Omit mushrooms, add diced carrots (2) and celery (1 stalk).
    Mexican: Instead of Parsley and Italian Herbs, use Cilantro 1 tbsp (15 mL) and 1 tbsp (15 mL) cumin. Omit mushrooms, add diced sweet potato and a thinly sliced serrano chili pepper (adding a few more minutes for cooking time before adding sauce).