Easy Shakshuka with Marinara Sauce — The Italian-American Twist on a Classic

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

Shakshuka — eggs poached in a rich, spiced tomato sauce — is one of the great dishes of Middle Eastern and North African cooking. This version takes the concept and gives it an Italian-American soul: eggs poached directly in Albanese's Finest Original Marinara, finished with fresh basil and Parmigiano-Reggiano. It works for breakfast, brunch, or a quick weeknight dinner.

Albanese's Finest Original Marinara — authentic Italian gourmet pasta sauce with no added sugar — is the sauce that makes this dish extraordinary. The natural brightness of the tomatoes and the depth of the slow-simmered herbs create the perfect poaching liquid for eggs.

• 1 jar Albanese's Finest Original Marinara (24 oz)
• 4–6 large eggs
• 3 cloves garlic, thinly sliced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp crushed red pepper flakes
• Fresh basil
• Freshly grated Parmigiano-Reggiano
• Crusty bread for serving
• Kosher salt & cracked black pepper

Step 1 — Sauté the aromatics. Heat olive oil in a wide, deep skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Add garlic, paprika, cumin, and red pepper flakes. Cook another 60 seconds until fragrant.

Step 2 — Add the marinara. Pour in the marinara. Stir to combine. Simmer over medium-low heat for 8–10 minutes, stirring occasionally. The sauce will thicken slightly and the spices will bloom into it.

Step 3 — Create wells for the eggs. Using a spoon, make 4–6 shallow wells in the sauce.

Step 4 — Add the eggs. Crack one egg into each well. Season each egg with a pinch of salt and pepper.

Step 5 — Cover and cook. Cover the skillet and cook over medium-low heat for 5–8 minutes, depending on how you like your eggs. 5 minutes = runny yolks. 8 minutes = fully set yolks.

Step 6 — Serve immediately. Top with torn fresh basil and Parmigiano-Reggiano. Serve directly from the skillet with crusty bread for dipping.

Don't overcook the eggs. The yolks should still be slightly runny when you serve — they continue cooking in the hot sauce. Pull the pan off the heat when the whites are just set.

Serve from the skillet. Shakshuka is a one-pan dish — serve it directly from the skillet at the table. It stays hot longer and looks dramatic.

Crusty bread is mandatory. The whole point of shakshuka is the sauce-and-yolk combination that you mop up with bread. Don't skip it.

Variations

Spicy Shakshuka: Double the red pepper flakes and add a pinch of cayenne. Add sliced jalapeño with the onion.

Shakshuka with Feta: Crumble 2 oz of feta cheese over the eggs before covering. The salty, tangy feta contrasts beautifully with the sweet marinara.

Shakshuka with Spinach: Add 2 cups of baby spinach to the sauce before adding the eggs.

Italian Eggs in Purgatory: The Italian version — uova in purgatorio — is essentially this recipe without the Middle Eastern spices. Omit the paprika and cumin for a more purely Italian version.

About the Sauce

Albanese's Finest Original Marinara is made with no added sugar — which means the natural sweetness of the tomatoes comes through clean and bright. It's the authentic Italian gourmet pasta sauce that makes shakshuka taste like something special.

No added sugar. Small-batch. Founder-made.

Shop Original Marinara →

Related recipes: Classic Spaghetti Marinara · Easy Penne Marinara · Garlic Shrimp Marinara Pasta