Shakshuka with Feta and Hot Calabrese Salami

Jan 17, 2022

This warm and inviting dish makes a comforting brunch or a delightful one-pan weeknight dinner!



  • 3 tbsp (45 mL) olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) smoked paprika
  • 1/4 tsp (1 mL) each salt, pepper and cayenne pepper
  • 2 tbsp (30 mL) tomato paste
  • 1 can (796 mL) diced tomatoes
  • 1/4 tsp (1 mL) hot pepper flakes
  • 6 eggs
  • 1 pkg (125 g) Goose on the Loose Traditional Hot Calabrese, sliced and chopped
  • 1/3 cup (75 mL) finely crumbled feta cheese
  • 2 tbsp (30 mL) chopped fresh parsley
  • Crusty bread, for serving


  1. Heat oil in high-sided skillet set over medium heat; cook onion, red pepper, garlic, cumin, smoked paprika, salt, pepper and cayenne, stirring occasionally, for 3 to 5 minutes or until vegetables are slightly softened.
  2. Stir in tomato paste; cook for 1 minute. Add diced tomatoes and hot pepper flakes. Cook, stirring occasionally, for 10 to 12 minutes or until sauce is slightly thickened.
  3. Using spoon, make 6 wells in sauce; crack 1 egg into each well. Scatter salami over top. Reduce heat to low; cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired.
  4. Garnish with feta and parsley. Serve with crusty bread.
  5. Tip: Alternatively, serve with warm pita bread.

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