Hot Sopressata Shakshuka

You’ve never had Shakshuka quite like this. With the addition of COLUMBUS® Hot Sopressata Salami, we reimagined this brunch favorite so you can enjoy an irresistibly spicy, one skillet meal any time of day or night.

6 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 19 minutes
total time
Total Time 29 minutes


  • 3 tablespoons

    olive oil

  • 1

    onion, chopped

  • 1

    red pepper, chopped

  • 3

    cloves garlic, minced

  • 1 teaspoon


  • 1/2 teaspoons

    smoked paprika

  • 1/4 teaspoons


  • 1/4 teaspoons


  • 1/4 teaspoons

    cayenne pepper

  • 2 tablespoons

    tomato paste

  • 1

    (14.5-ounce) can diced tomatoes

  • 1/4 teaspoons

    crushed red pepper flakes

  • 6


  • 1

    (3-ounce) package COLUMBUS® Hot Sopressata Spicy Salame, coarsely chopped

  • 1/3 cups

    crumbled feta cheese

  • 2 tablespoons

    chopped parsley


  1. In large cast iron skillet over medium heat, heat oil. Add onion, red pepper, garlic, cumin, paprika, salt, pepper and cayenne. Cook 3 to 5 minutes, stirring occasionally, until vegetables are softened.

  2. Stir in tomato paste; cook 1 minute. Add diced tomatoes and crushed red pepper flakes. Cook, stirring occasionally, for 6 to 8 minutes or until sauce is slightly thickened.

  3. Using spoon, make 6 wells in sauce; crack 1 egg into each well. Scatter salame over top. Reduce heat to low; cover and cook for 3 to 5 minutes for soft-cooked eggs or until cooked as desired.

  4. Sprinkle with feta and parsley.