A bold Middle Eastern–Italian fusion dish where rustic Italian gnocchi meet the spicy soul of North African shakshuka.
Pillowy gnocchi simmer in a rich Calabrian chili–infused tomato base, brought back to life from leftover soup, then crowned with perfectly poached eggs.
The dish is finished with a touch of feta, fresh herbs, and crusty bread for dipping — delivering a comforting, fiery, and protein-packed experience.
Inspired by the Shakshuka Method
This recipe follows the same foundational cooking concept found in classic shakshuka dishes, where eggs are gently cooked directly in a richly seasoned sauce.
Green Shakshuka
Recipes like Green Shakshuka and The Mediterranean Dish Shakshuka rely on this same approach, using layered flavors and careful heat control to create a cohesive, skillet-style meal.
The Mediterranean Dish Shakshuka
What You Will Need To Make Fiery Calabrian Shakshuka-Style Gnocchi Skillet
2 cups leftover Calabrian chili tomato gnocchi soup – Recipe HERE
4-6 large eggs
1/2 cup crumbled feta or goat cheese
Fresh parsley or basil, for garnishing
Salt and black pepper, to taste
Crusty bread or flatbread for serving
How to Make Fiery Calabrian Shakshuka-Style Gnocchi Skillet
Step-by-Step Instructions
In a large non-stick or cast iron skillet, heat the leftover gnocchi soup over medium heat until gently bubbling.
If the sauce is too thick, add a splash of water or broth to loosen it slightly.
Cook’s Notes
Recommended Pan Size:
10 to 12-inch (25–30 cm) skillet
Ideal shape: Wide and shallow — gives enough space to spread out the soup and make separate wells for each egg.
Material: Non-stick, cast iron, or enameled steel (with a lid)
- 8-inch – perfect size for 2-3 eggs
- 10-inch – Perfect for 4 eggs
- 12-inch – Can hold up to 6 eggs comfortably
Using a spoon, make small wells in the sauce and crack one egg into each indentation.
Cover the skillet with a lid, reduce heat to low, and cook for 6–8 minutes, or until egg whites are set and yolks remain runny.
Cooking Tip
Use a transparent lid helps monitor egg doneness without releasing steam.
For runny yolks, remove the skillet from heat 1 minute early and let residual heat finish the eggs gently.
Season with salt and black pepper to taste.
Finish with crumbled feta and fresh herbs.
Serve with crusty sourdough, ciabatta, or warm flatbread for scooping.
Why This Dish Works
- One-skillet meal that keeps cleanup quick and simple, aligned with the Save Time With One Skillet Meals approach to efficient cooking
- High-protein and satisfying
- Perfect use for leftovers
- Customizable spice level
- Ideal for brunch or dinner
Leftover Omelette
Similar to the Leftover Omelette recipe, which reimagines cooked ingredients into a cohesive new dish, this recipe transforms leftover Calabrian chili tomato gnocchi soup into something entirely new.
By building on an existing base and finishing it with freshly poached eggs, the skillet highlights how thoughtful cooking with leftovers can be both efficient and deeply satisfying.
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Completely new to me! I never tasted it or made it.
I seen a jar of it at Trader Joe’s – so I decide to make it homemade for myself in my instant pot.
And the same for me I never heard of Calabrian chili’s until I stumbled upon the jarred soup. You need to try it. Simple yo make and can be made on stovetop or slow cooker (crockpot).
I love this fusion! Great recipe.
Thank you!!