Italian Shakshuka
Craving a cozy, one-skillet breakfast that’s worlds away from plain scrambled eggs? Enter Italian Shakshuka: tender poached eggs nestled in a vibrant tomato sauce brimming with golden mushrooms and wilted spinach, all crowned with melty mozzarella and fresh basil ribbons.
Our Italian Shakshuka is a perfect late-night romantic meal just for two. The rich tomato sauce is loaded with mushrooms and spinach, topped with perfectly poached eggs and garnished with mozzarella cheese and basil ribbons. This Italian Skillet Eggs recipe is a simple recipe like eggs in purgatory and make an easy romantic dinner in one skillet.
This effortless twist on the classic (using just chunky pasta sauce and a pat of butter for that rich Italian hug) comes together in under 30 minutes—perfect for lazy weekend brunches, romantic mornings, or impressing overnight guests. Serve with crusty bread to mop up every saucy bite!
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Turn any evening into a swoon-worthy date night with these Italian Skillet Eggs (aka our lazy-night love language: Italian Shakshuka). Picture perfectly poached eggs swimming in a rich, garlicky tomato sauce loaded with buttery mushrooms and fresh spinach, all crowned with gooey mozzarella and fragrant basil. It’s basically breakfast-for-dinner gone full romance mode.
Serve it straight from the skillet with crusty bread for dipping, add sausage or bacon if you’re feeling indulgent, or keep it light with a side of fresh fruit. Either way, one cozy pan + two forks = instant amore. Perfect for late-night “we don’t want to cook anything complicated” vibes that still feel special. Mangia e amore!
Italian Shakshuka Recipe:
Ingredients:
- 2 Tablespoon butter
- 1 cup brown baby portobello mushrooms, sliced
- 6 ounces of fresh baby spinach
- 1 ½ cups of chunky pasta sauce
- 6 eggs
- ¼ cup Mozzarella Cheese, grated
- 1 Tablespoon fresh basil leaves, cut into ribbons
- Freshly ground black pepper
Equipment Needed:
- Large Skillet
- Knife
🥣 Recipe Tips
- Mushroom magic for deeper flavor – Don’t just slice ’em; pat the baby portobellos dry with a paper towel before sautéing in the butter. This extra step helps them release moisture slowly and crisp up with golden edges in those 5 minutes, infusing the whole dish with an umami punch that makes the pasta sauce taste homemade (no extra effort required!).
- Eggs that poach like pros – Crack each egg into a small ramekin first before gently sliding it into the sauce wells—this prevents shell bits and keeps the yolks perfectly round. For foolproof doneness, start checking at 4 minutes with a peek under the lid; if your stove runs hot, drop to medium-low to avoid overcooking those sunny yolks.
- Make it ahead without losing steam – Prep the mushroom-spinach-sauce base up to 2 hours in advance, then reheat gently on low before adding eggs (stir in a splash of water if it thickens). It lets you multitask on busy mornings, and the flavors only get better—top with the mozz and basil right at serving for that fresh, melty wow. Pair with warm crusty bread to scoop up every saucy bite!
How to Make Italian Shakshuk
Instructions:
- Melt 2 Tablespoons butter in a large (10–12 inch) skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they’re golden and tender, about 5 minutes.
- Toss in the fresh spinach and stir just until wilted, about 1 minute.
- Pour in 1½–2 cups of your favorite chunky pasta sauce (or marinara). Stir and let it bubble until hot all the way through.
- Make little wells in the sauce and gently crack in 4 eggs, spacing them evenly. Season with freshly cracked black pepper (no stirring!).
- Cover the skillet, reduce heat to medium, and cook 4–7 minutes until the whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- Uncover, scatter shredded mozzarella over the top, and finish with ribbons of fresh basil. Serve straight from the skillet with crusty bread for scooping up every last saucy bite. Dinner (or brunch) is served!
There you have it—one skillet, a handful of everyday ingredients, and 25 minutes later you’re spooning up the coziest, most flavorful Italian-inspired brunch imaginable. Whether it’s a lazy Sunday for two or a “wow, you made this?” moment for overnight guests, these skillet eggs with mushrooms, spinach, and melty mozzarella never fail to impress. Dip in that crusty bread, savor the runny yolks, and start the day feeling like you’re on vacation in Tuscany. Buon appetito!
🥣 Recipe
Equipment
- Skillet
Ingredients
- 1 Tablespoon butter
- 1 cup brown baby portobello mushrooms sliced
- 6 ounces fresh baby spinach
- 1 ½ cups chunky pasta sauce
- 6 eggs
- ¼ cup Mozzarella Cheese grated
- 1 Tablespoon fresh basil leaves cut into ribbons
- Freshly ground black pepper
Instructions
- Melt 2 Tablespoons butter in a large (10–12 inch) skillet over medium-high heat. Add the sliced mushrooms and sauté, stirring occasionally, until they’re golden and tender, about 5 minutes.
- Toss in the fresh spinach and stir just until wilted, about 1 minute.
- Pour in 1½–2 cups of your favorite chunky pasta sauce (or marinara). Stir and let it bubble until hot all the way through.
- Make little wells in the sauce and gently crack in 4 eggs, spacing them evenly. Season with freshly cracked black pepper (no stirring!).
- Cover the skillet, reduce heat to medium, and cook 4–7 minutes until the whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- Uncover, scatter shredded mozzarella over the top, and finish with ribbons of fresh basil. Serve straight from the skillet with crusty bread for scooping up every last saucy bite. Dinner (or brunch) is served!
Nutrition
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No idea what that "Butter" is, but your recipe looks great ! {pinned}
Wow, those are some eggs. Yummers.
Great looking recipe Evelyn. I've never had eggs in a red sauce.
It looks fantastic!!
I'm not familiar with "I Can't Believe It's Not Butter" but it sounds interesting.
Is it butter-flavored margarine ?
I'll replace the margarine with olive oil, and give this a try!
Looks delicious … but is it very liquid-y?
I guess using hunks of crusty good Italian bread to soak up the sauce would not be very diet friendly, hahaha!
Thanks for sharing!
Cass
All I can say is YUM!! This looks delicious! This would be perfect to link-up to my new series – "Create It Thursday." It's live now! http://www.lambertslately.com/2013/05/create-it-thursday-1.html
Hi, Evelyn, This recipe sounds great! Have a good week. Linda
Looks really good!!
I have never thought to cook eggs in pasta sauce …. however, I think it would be fantastic 🙂 Pinned to try!!
I loved this so much that you'll be featured at tomorrow's All my Bloggy Friends 🙂 I can't wait to see what you share this week!
Oooh, this is very much like my favorite Eggs in Purgatory recipe. It looks delicous!
I hope you will link up your recipes with me at http://aroomfortwowithaview.com/recipes/simple-sunday-pot-roast/ for my TGIF Blog Hop!
Have a great weekend!
Melissa
My recent post Simple Sunday Pot Roast for my TGIF Blog Hop!
looks delicious!
This is right up my ally! Might have to try it this weekend! Visiting from Recipe Swap Hop. Check out my http://www.astylishinterior.com/2013/05/fiesta-shrimp-cobb-salad.html
Hi Evelyn,
This is a great dish. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
Miz Helen
These look great! Thanks for sharing at Pinworthy Projects.
That looks delicious and we will try it out! We love having breakfast for dinner as Grampy leaves for work at 5:30 AM and no one wants to cook or eat at that time of day! Those eggs with a side of home fries…. YUM! Thanks for sharing!
Looks really tasty! This is definitely a different type of recipe for me. I like different when it comes to cooking. Definitely making me think I should try it.
Sharon
makeitorfixit.com
If this is diet food, I'm on it. This looks so delicious Evelyn. All of your recipes have been. Thanks so much for linking up to Thriving on Thursdays. I'm featuring this one this week.
Anne xx
What a yummy recipe. Cannot wait to make this one. It looks just delicious.
These look fabulous! Thank you for sharing on Simple Supper Tuesday.
Always looking for new ideas for eggs, pinned to my breakfast board.
Followed you here from Show Me What You Got Tuesdays, consider sharing at Tuesdays With a Twist Link Up.
http://yourlife7.blogspot.com/2013/05/tuesdays-with-twist-6-link-up.html
I think I'll be replacing the marge with butter & give this a try! Just stopping by during my stint as co-host at the weekend show off party!
These eggs are very pretty too– I love all the colors!
Thanks for sharing on our Healthy Tuesdays Blog Hop!
Kerry from Country Living On A Hill
Looks good and healthy too :). Thanks so much for sharing this @ The SHOW OFF Weekendd Blog Party 🙂
Jessica
The Wondering Brain
Yum!
Evelyn,
Now this is my kind of breakfast! Thank you for sharing at Tuesday Trivia. I'm pinning for sure to make as soon as I get home. Sharing on google + too!
Hugs,
Wanda Ann @ Memories by the Mile
These look awesome! =)
Have a great weekend!
Melissa
I can see what you mean about it being a tough decision picking a recipe–they all sound good! Your pick turned out beautiful! Thanks for linking this week.
I love eggs and spinach together, so this is right up my alley. Thank you so much for sharing this fantastic recipe with Saturday Spotlight. Hope to see you at this weeks party!
April
Angels Homestead
Just had to come back and tell you I made these for dinner last night and Grampy loved them! I loved them too but what is important here is he loved them! Thank you, they are really tasty!
This looks yummy!!!
This sounds absolutely delicious. It would be a new dish for us but I can take bets it would be enjoyed. It is being featured, this week, at My Meatless Mondays.
This looks great!
I'm trying this tomorrow! Looks DELICIOUS!
http://3monkeysmommy.blogspot.com
Evelyn, what a wonderful recipe and your pictures are lovely – very enticing!. Pinning now.
Thanks for linking this to Saturday Dishes, Evelyn. Have a wonderful Thanksgiving.
Linda @ Tumbleweed Contessa
These eggs look delicious! Thanks for sharing on Saturday Dishes. Kerry @ Coffee With Us 3
I love savory type breakfasts! This looks DELICIOUS! <3
This dish looks amazing! I make something similar called shakshouka which I learned about when I was in Israel. So yummy and your photos are beautiful!