Shakshuka Recipe with Bella Italia Herb Blend

Runny eggs nestled in spiced tomato sauce, soaked up with crusty bread. That's shakshuka. Mediterranean herbs meet North African technique, ready in 30 minutes.

Why Bella Italia Works

Shakshuka lives or dies on its tomato base. Too plain, and it's just poached eggs in ketchup. Too fussy, and you lose the dish's rustic soul. Bella Italia hits the sweet spot. The Sicilian oregano carries a subtle sweetness that balances the acidity of canned tomatoes. Basil adds fresh brightness. Thyme grounds everything with an earthy note that makes sense with peppers and onions.

The blend lets you skip the tedious measuring of four different herb jars. One tablespoon, bloomed in olive oil with garlic, builds a flavour base that tastes like it simmered for an hour. The herbs release their oils into the sauce, turning a 20-minute skillet into something you'd order at brunch for €14.

And here's the thing: shakshuka isn't precious. You don't need perfect heirloom tomatoes or hand-pulled mozzarella. A tin of decent tomatoes, a jar of Bella Italia, and six eggs. The dish rewards good technique over expensive ingredients. High heat to char the peppers slightly. Don't rush the simmer. Crack the eggs gently so the yolks stay intact. That's it.

Three Ways to Make It Yours

• Add heat: Stir in a teaspoon of ZEST Aleppo Chili Flakes with the Bella Italia for a gentle kick, or crack Scotch Bonnet flakes on top if you want proper fire.
• Make it creamy: Crumble feta or goat cheese over the sauce just before adding the eggs. The cheese melts into pockets of tangy richness.
• Bulk it up: Toss in a handful of spinach or kale when you add the tomatoes. Greens wilt into the sauce and turn this into a full meal.

Shakshuka with Bella Italia

Serves: 4 | Prep: 10 min | Cook: 20 min

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 bell peppers (red, yellow, or mix), diced
• 4 garlic cloves, minced
• 1 tablespoon ZEST Bella Italia
• 800g canned tomatoes (whole or chopped)
• Salt and black pepper
• 4-6 eggs
• Fresh parsley, chopped
• Flatbread or sourdough, for serving

Method

1. Heat olive oil in a large skillet (cast iron works best) over medium-high heat. Add onion and peppers. Cook 5-6 minutes until softened and slightly charred at the edges.
2. Add garlic and Bella Italia. Stir for 1 minute until fragrant. Don't let the garlic burn.
3. Pour in tomatoes (crush whole ones with a spoon). Season with salt and pepper. Simmer 10 minutes until the sauce thickens. Taste and adjust seasoning.
4. Make 4-6 wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the pan and cook 5-7 minutes until whites are set but yolks are still runny.
5. Remove from heat. Scatter parsley on top. Serve straight from the skillet with bread for scooping.

More Mediterranean Recipes

Try our Bella Italia blend on roasted vegetables, pasta sauces, or grilled chicken. For a different heat profile, check out our Aleppo Chili Flakes, perfect for finishing Mediterranean dishes with a fruity kick.

Your Turn

How do you make your shakshuka? Spicy or mild? Feta or no cheese? Drop a comment below or tag us on Instagram with #MyZESTMoment. We want to see your version.

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