Caponata Shakshuka is a fusion of two of the most popular Mediterranean dishes in one. A fragrant dish made with eggs gently poached in a Caponata sauce, finished off with a sprinkling of fresh mint, spring onion and crumbly feta cheese.
A couple of weeks ago, I posted my recipe for the Maltese Caponata – Kapunata, which for me is a summer staple. To get the most out of this delicious dish, which can be prepared in bulk, I decided to share with you an easy and alternate way how to serve Kapunata. Most of the time Kapunata is served as a side dish along a main one or savoured with some crunchy crusty bread. However, when I did my last batch of Kapunata, I decided to spice things up a bit and try to make something different, so I made Caponata Shakshuka. Let me tell you, it worked like a charm!
Instead of the piquant tomato sauce used in the usual Arabic Shakshuka recipe, here the sweet and sour flavours of the Kapunata, work perfectly with the exquisitely cooked poached eggs. I had this dish more than once in a week, and for me that is saying something, as I’m a person who wants and tries to eat something different every day.
I measured this recipe for one or two people, however this will depend on how many eggs you want to eat in one sitting, and whether you will be having it as a small breakfast or as a main meal. Caponata Shakshuka is a mind-blowing easy to make recipe that is ready in a couple of minutes and only needs a handful of ingredients, if using a readymade Kapunata; if not, you will have to do some additional work prior to making the Caponata Shakshuka itself. In the event that you’ll be using readymade Kapunata as I will be doing here, make sure that you get it simmering hot all over. If not, your eggs might not cook evenly and you will either have undercooked whites or overcooked yolks.
All you need for this recipe are: Kapunata, either freshly cooked (check out my recipe here!) or else, a readymade or store bought one; olive oil; extra tomato sauce; eggs and a sprinkling of feta cheese, spring onion and mint. That’s all! Don’t forget to serve some bread on the side to clean the plate up!
- 1 tbsp olive oil
- 1 cup caponata
- 1/2 cup tomato sauce 110 ml
- 2 eggs
- 50 g feta cheese
- handful of mint
- salt & pepper
- spring onion optional
- In a small frying pan with a matching lid, heat some olive oil on medium heat.
- Add the caponata together with tomato sauce and let them cook for a few minutes. Make sure that you get it simmering hot all over. Gently taste the sauce, if needed, add some salt and pepper.
- Using a wooden sppon make two wells in the caponata sauce and crack the eggs in them.
- Cover the pan with the lid, and let the eggs cook for about 5-8 minutes. This will depend how you prefer your eggs to be cooked.
- Once cooked, season with salt and pepper and sprinkle a handful of spring onions, mint and crumbly feta cheese. Serve with crusty bread.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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