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Arrabbiata Shakshuka

Arrabbiata Shakshuka

The simplest brunch recipes are low-effort, high-reward. Using the slow cooked SavoriArrabbiata tomato sauce adds a next level element to this shakshuka recipe. The flexibilityof this recipe is endless; looking for something hearty, sauté some ground sausage meatand mix into the sauce, craving extra veggies, fold in a few handfuls of spinach, feelingcheesy? Top with crumbled feta or grated aged cheddar. Always serve with lots of crustybread, hungry bellies will be satisfied in no time.


  • 1 Onion
  • 1 Bell Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 2 tbsp Black Garlic Dark Balsamic
  • 1 jar Savori Arrabbiata Sauce
  • 4 Eggs
  • Salt & Pepper, to taste
  • Parsley, for garnish


  • Thinly slice the onions and bell pepper.
  • Place a large heavy bottomed, oven proof sauce pan (a cast iron frying pan is perfect) overmedium heat. Add in the EVOO, onion and bell pepper. Stir to coat in the oil and sauté untiljust starting to sweat, about 2 minutes. Sprinkle with sea salt and continue to cook untilwell caramelized, about 4 more minutes. Pour in the balsamic vinegar to deglaze the pan,scraping up any bits that may have stuck. Continue to cook 1 more minute, until the vinegarhas absorbed. Pour in the Arrabbiata sauce and stir to combine.
  • Place the oven rack in the center of the oven and preheat the to 400°F
  • When the sauce begins to bubble, remove from heat. Make four wells in the tomato saucewith the back of a spoon. Carefully crack the egg into the well and sprinkle with salt and pepper to taste
  • Bake in pre-heated oven for 15 minutes, or until the egg whites are set, and the yolks are atyour preferred doneness. Remember the yolks will continue to cook after removed from theoven, as the sauce is still hot.


Leftovers, if you have any, will keep in the fridge for up to 2 days, but this dish is best
enjoyed as soon as it’s made.