Shakshuka recipe with chopped tomatoes

Shakshuka recipe with chopped tomatoes

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 small capsicum chopped (any colour)
  • 1 clove garlic, thinly sliced
  • 1-2 red chilies, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked or regular paprika
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • Salt & pepper, to taste
  • 4 eggs
  • 60 g feta cheese
  • handful fresh parsley leaves
  • Crusty sourdough bread, to serve

You can omit the chilies if you prefer, or remove the seeds for a milder heat.

This recipe can easily be doubled for a larger crowd, just use a larger skillet.

Share the ingredient list

Shakshuka recipe with chopped tomatoes: Method

  1. Place a heavy skillet onto medium-high heat. Add the oil, onion and capsicum and stir for 5 minutes, until ingredients soften and begin to colour. Add the garlic, chili and spices and cook for 1 minute until fragrant.
  2. Add Mutti tomatoes, then fill the empty can with a splash of water (about 100-150ml), swish it around to collect any remaining tomato in the can and pour into the skillet. Let the sauce simmer for 3-5 minutes until slightly thickened, season to taste.
  3. Using the back of your spoon, push 4 indentations into the sauce. Crack one egg into each indentation, then turn the heat to the lowest setting, and cover the skillet and cook for 4-10 minutes. If you prefer runny yolks, start checking at around 3 minutes by gently poking the surface of the yolks; they should be soft, but the whites should be fully cooked and not translucent.
  4. Crumble the feta cheese on top, sprinkle with the parsley & finish with a drizzle of olive oil. Serve immediately with crusty bread.

Liked the recipe?

Review and share with your friends

Also made with: Chopped tomatoes

Choose country and language

Global site