Shakshuka Italiano


2 tablespoons extra virgin olive oil
1 1/2 cup chopped onion
1 tablespoon chopped garlic
3 anchovy fillets
1 teaspoon dry oregano or 1 tablespoon fresh
1/2 teaspoon red pepper flakes (A hint of heat. Use more for more heat.)
1/8 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can petite diced tomatoes
1/2 cup chopped black olives
2 tablespoon capers
6 eggs
3 oz. fresh mozzarella cheese, sliced and cut into large chunks
chopped parsley for garnish


Preheat a 10-inch skillet on medium. Add olive oil and onion. Cook for five minutes, stirring frequently. Add garlic, anchovies, oregano, red pepper flakes, salt and black pepper. Sauté for a minute, breaking up anchovies. 

Add tomatoes, olives, and capers. Cook for about 15 minutes to reduce the liquid but leaving enough for the sauce to swish around easily. Carve six wells. Reduce heat to medium low. Crack an egg into each well. Add cheese. Cover and cook for 7 to 10 minutes or until the whites are almost set and the yolks are slightly jiggly. Garnish with parsley just before serving. Serve with pita or crusty bread.

Makes 6 servings.