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Caponata Shakshuka

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.
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Breakfast, dinner, lunch
Cuisine: European, Italian, Maltese, Mediterranean
Keyword: caponata, kapunata, shakshuka
Servings: 2 people


  • 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.