Introduction

Some mornings need a kick, not a cuddle. This fiery Shakshuka swaps mellow marinara for Pomoro Arrabbiata, giving you bold chilli heat wrapped in rich San Marzano tomatoes and silky eggs. It is smoky, spicy, and exactly what you want when coffee is not enough.

No chopping mountains of veg, no slow simmering. Just heat, crack, and let the spice do the talking.

What is Shakshuka?

Shakshuka is a Middle Eastern and North African dish where eggs are gently poached in a spiced tomato and pepper sauce. Traditionally built from fresh tomatoes and peppers, it is rustic, punchy, and perfect any time of day. This version keeps the spirit but dials up the heat using Pomoro Arrabbiata.

Why Pomoro Arrabbiata?

Arrabbiata literally means angry, and this sauce earns the name. Pomoro Arrabbiata is made with San Marzano tomatoes, garlic, extra virgin olive oil, and red chillies. It gives you a thick, fiery base with deep tomato flavour, so your shakshuka tastes slow cooked even when it is done in minutes.

Ingredients (Serves 4)

• 1 jar Pomoro Arrabbiata
• 4 large eggs
• 1 small onion, thinly sliced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika or chilli flakes (optional, for extra heat)
• Salt and black pepper, to taste
• Fresh coriander or parsley, chopped
• Crusty bread or pita, to serve

Method

• Preheat oven to 180°C.
• Heat olive oil in an ovenproof skillet. Add onion and bell pepper and sauté until soft.
• Pour in Pomoro Arrabbiata and simmer for 5 minutes to deepen the spice.
• Season lightly with salt, pepper, and paprika if using.
• Make small wells in the sauce and crack the eggs into them.
• Transfer to the oven and bake for 8 to 10 minutes, until whites are set and yolks are still runny.
• Garnish with fresh herbs and serve hot with bread.

Pro Tips

• Add crumbled feta before baking to cool the heat with creaminess.
• Like it really spicy? Add fresh green chillies or a spoon of harissa.
• For stovetop cooking, cover the pan and cook gently until eggs are just set.

Nutrition (per serving, 1 egg + sauce, excluding bread)

(Arrabbiata is nutritionally almost identical to Marinara, just spicier)

FAQs

Is this very spicy?
It has a clean, chilli heat. You can tone it down with feta or yoghurt, or turn it up with extra chillies.

Can I skip the oven?
Yes. Cover the skillet and cook gently on the stove.

Can I add meat?
Spicy sausage or chorizo works beautifully with Arrabbiata.

Conclusion

This spicy Arrabbiata shakshuka is proof that a little heat makes everything more exciting. Rich tomatoes, fiery chilli, and soft eggs all in one pan. Fast, bold, and impossible to stop eating.

Ready to try it yourself? Shop Pomoro Arrabbiata here and bring Italy to your table.
Try this recipe and tag @pomoro.in with your creations.