Shakshuka is a North African dish of eggs poached in tomato sauce with onions and peppers with a hint of cumin. The first time I had this lovely concoction was at Tasty n Sons in Portland Oregon. The mixture of rich tomato sauce and eggs is true comfort food. However, when I think of great tomato sauce, I automatically think marinara or Italian food, so why not Italian Shakshuka?!
Using marinara in this recipe is super simple and if you make your own sauce, even better. To highlight the eggs, I added fresh ricotta cheese, before putting it in the oven and finished it with a swirl of pesto sauce and fresh basil. Italian Shakshuka makes a great breakfast or brunch dish, but you can indulge in this treat at dinnertime, for a quick and easy ending to a perfect day.
2 cups marinara sauce
3-4 eggs, organic
1/2 cup fresh ricotta cheese
1/4 cup pesto sauce
fresh basil leaves
1 tablespoon parmesan cheese
1. Preheat the oven to broil. In a cast iron skillet or other oven safe pan, add the marinara sauce and turn the heat on medium. Cook the sauce for 2 minutes, until simmering.
2. Then, crack the eggs on top of the marinara and dollop the ricotta in between the eggs. Sprinkle the eggs with a little salt and pepper.
3. Place the pan under the broiler to cook for 3-4 minutes, or until the eggs are done to your liking.
4. Swirl the pesto around the eggs and drizzle with a little fresh olive oil and torn basil. Serve the Italian Shakshuka with a crunchy baguette or toast. Enjoy!