Go Back
+ servings

Shakshuka Puttanesca

Amy Kritzer
Israel meets Italy! No I'm not talking about falafel spaghetti (ew). It's Shakshuka Puttanesca!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Israeli
Servings 2 -4 servings


  • 2 tablespoons olive oil
  • ½ large white onion small diced
  • 1 bel pepper any color Jew like, small diced
  • 6 garlic cloves minced (yes really!)
  • 1 can anchovies diced
  • 2 tablespoons capers
  • 1/4 cup kalamata olives or a mix diced
  • 1/4 teaspoon red pepper flakes
  • 3 14.5- ounce can of diced tomatoes undrained
  • Zest and juice from 1 lemon
  • 6 eggs
  • 1/3 cup ricotta cheese
  • Fresh parsley for garnish
  • Crusty bread for dipping


  • In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium heat and sauté your onion and pepper for 3-4 minutes or until slightly soft. Add in garlic, anchovies, capers and olives and sauté for 1 more minute. Anchovies should melt into the other ingredients.
  • Then add red pepper flakes and stir. Then in the tomatoes and lemon juice and zest and simmer uncovered until thick, about 10-15 minutes.
  • Crack eggs one at a time into a ramekin and gently pour each one into the an egg sized hole you make in the shakshuka, evenly spaced around the pan. This method helps the eggs keep their shape. Cover with foil and cook for 5-7 more minutes just until the egg whites are set. Cook longer if you want the yolks set too.
  • Dollop with ricotta cheese, garnish with parsley and serve with crusty bread!
Like this recipe?Leave a comment or rate us above