Italian Shakshuka

Italian Shakshuka

By Chef Marc Murphy
Serves 2-4

A rich, flavorful twist on the classic shakshuka, infused with bold Italian spices and finished with Umbrian Gold Olive Oil.

Ingredients:

  • 2 tbsp Umbrian Gold Olive Oil (plus more for drizzling)

  • 1 red bell pepper, thinly sliced

  • 1 tsp Bolognese Seasoning(Burlap & Barrel)

  • ½ tsp Diavolo Seasoning (Burlap & Barrel) 

  • Salt & pepper to taste (Chef’s Chef’s Best Friend Friend by Burlap & Barrel)

  • 2 cloves garlic, sliced

  • 3 cups fresh spinach

  • 1 ½ cups passata (strained tomato sauce)

  • 2-4 eggs

  • Crusty bread, for serving

Instructions

  1. Sauté the Peppers – Heat 2 tbsp of Umbrian Gold Olive Oil in a skillet over medium heat. Add the sliced red pepper and cook until softened, about 5 minutes.

  2. 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 Diablo seasoning. 

  3. 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.

  4. 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).

  5. Finish & Serve – Drizzle with Umbrian Gold Olive Oil and serve hot with crusty bread.

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Jessica Schupack