Always vegetarian, often vegan

Shakshuka with an Italian twist

Shakshuka comes from the Middle East where every region has its own variation. In any case, this stew always contains, tomatoes and eggs. We added some Italian herbs and parsley to give it an Italian twist.

Shakshuka with an Italian twist

An Italian version of shakshuka with roasted tomatos, parsley and of course eggs. Delicious for lunch!
Voorbereiding 30 minutes
Bereiding 8 minutes
Totale tijd 38 minutes
Keyword: eggs, parsley, tomato
Porties: 2


  • 250 g cherry tomatoes
  • 1 medium red onion
  • 2 hands of parsley
  • 2 eggs
  • 1 tablespoon Italian herbs


  • Preheat the oven to 180 degrees.
  • Shred the onion.
  • Put 3 tablespoons of olive oil and the red onion in a baking tin and fry in the oven for 5 minutes.
  • Now add the tomatoes to the baking tin and add the Italian herbs, salt and pepper.
  • Finely chop the parsley.
  • After 15 minutes, the tomatoes have fallen apart. Are they still firm? Then let the tomatoes roast in the oven for a few more minutes.
  • Remove the baking tin from the oven and use a ladle to squeeze the tomatoes apart a little. The tomato liquid is now partially released and makes the mixture somewhat liquid and creamy.
  • Now add the 2 eggs and return the baking tin to the oven.
  • After about 10 minutes, the eggs are done, the whites are firm and the yolks still fairly runny. It might take a little shorter or a little longer in your oven, you'll see right away.
  • When the eggs are cooked, remove the baking tin from the oven and sprinkle the dish with the parsley.
  • Tasty with some toasted bread.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes