Italian-Style Spicy Shakshouka with Nduja and Parmesan Toast

Experience the bold flavors of Italy with this fiery twist on shakshouka. Featuring a rich tomato sauce infused with spicy Nduja paste—a spreadable pork salami with chili—this dish delivers an intense aroma and heat. Topped with perfectly cooked eggs, fresh basil, and a sprinkle of Parmesan, served alongside crispy Parmesan toast. Note: This version contains pork and is not vegetarian.

🕒 Prep & Cook Time: 35 minutes

🍽️ Servings: 2

🥄 Ingredients

Spicy Tomato Sauce:

750 g ripe sweet tomatoes
1 tbsp Nduja paste (spicy pork and chili spread)
3 garlic cloves, crushed
1 tsp sugar
1 generous sprig fresh basil
2 tbsp extra virgin olive oil
Salt, to taste

Eggs:

4-5 eggs
12 cherry tomatoes (optional), halved
10 large fresh basil leaves, chopped
1 tbsp finely grated Parmesan

Parmesan Toast:

2 slices rustic country bread
A drizzle of olive oil
2 tsp grated Parmesan
Freshly ground black pepper

👩‍🍳 Instructions

Prepare the Spicy Tomato Sauce:

Halve tomatoes and grate them on the coarse side of a box grater, holding pulp down to leave only skins behind.
In a wide skillet or shallow pan (~25-28 cm), heat olive oil and add Nduja paste. Cook until completely melted and aromatic.
Add crushed garlic and sauté for 1 minute until fragrant.
Stir in the grated tomato pulp, sugar, and salt. Bring to a boil, then simmer over medium heat. Reduce heat as sauce thickens to prevent burning, stirring occasionally especially near the end.
After 20-25 minutes, sauce should be well reduced with oil pooling at edges. Adjust salt and add fresh basil sprig. Cover and keep warm. (Sauce can be prepared ahead and refrigerated.)

Cook the Eggs:

Reheat sauce if refrigerated. Add halved cherry tomatoes and simmer 5 minutes, stirring in chopped basil.
Crack eggs directly into the simmering sauce (use one pan or divide into two small pans ~18-20 cm diameter). Cook 1-2 minutes until whites just start to set.
Sprinkle grated Parmesan evenly over eggs and sauce. Grind black pepper to taste.
Transfer pans to oven preheated at 160°C and bake for 4-5 minutes until egg whites are fully set.

Make Parmesan Toast:

Drizzle bread slices lightly with olive oil on both sides.
Grill bread in a dry pan until light grill marks appear.
Sprinkle grated Parmesan on one side and season with black pepper.
Return to pan, Parmesan side down, and grill 1 minute more until cheese melts, browns, and crisps.

Serve:

Serve hot eggs with the Parmesan toast on the side for dipping and savoring.

💡 Tips

Nduja paste is spicy and fatty—use sparingly if unsure about heat.
Grating fresh tomatoes yields a fresh, smooth sauce without skins.
Parmesan toast adds a delightful crunch and cheesy depth to balance the spicy sauce.

🎉 Perfect For

Bold, flavorful breakfasts or brunches
Spicy Italian-inspired meals
Sharing with friends and family who love heat and depth

📝 Final Thoughts

This Italian shakshouka variation, rich with spicy Nduja and vibrant tomato sauce, brings the fiery soul of Calabria to your table. The creamy eggs and crispy Parmesan toast create a satisfying balance of textures and flavors. A must-try for spice lovers seeking a unique twist on a classic dish.