Italian Shakshuka with Basil and Parmesan
Serve up a hearty breakfast with this Italian shakshuka. Made with a delicious oregano tomato sauce and finished with a sprinkling of parmesan.
Calories 426kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 teaspoon Dried Oregano
- 700 ml Passata
- 4 Eggs
- Salt and Pepper
- Bunch Fresh Basil
- 30 g Parmesan finely grated
- Crusty Bread to serve
Instructions
- Heat the olive oil over a medium heat in a frying pan or skillet and cook the onion for 5 minutes until softened. Add the garlic and salt and pepper to taste and cook for another couple of minutes. Pour in the passata and add the oregano and turn the heat up slightly.
- Cook for 10-15 minutes until reduced enough that you can make 4 wells in the sauce without it running back into the gaps. Crack an egg into each well and cover the frying pan, cook for 5-7 minutes, until the whites have set and the yolks are still runny. Serve sprinkled with grated parmesan, basil leaves and crusty bread.
Nutrition
Calories: 426kcal