Eggs in purgatory shakshuka –Experience the warmth and comfort of a dish that brings together wholesome flavors and vibrant colors—Eggs in Purgatory! This Italian-inspired shakshuka is not only visually stunning but also easy to prepare, making it a perfect choice for both busy weeknights and leisurely weekends. Below you will find step-by-step instructions and all the ingredients you need to create this delightful recipe.
Eggs in Purgatory
This dish is all about poached eggs nestled in a rich and slightly spicy tomato sauce. Perfect with crusty bread to soak up every drop!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish
- Crusty bread or pita for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and diced red bell pepper. Cook for another 2-3 minutes, until the vegetables are tender.
- Stir in the crushed tomatoes, cumin, smoked paprika, and season with salt and pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Using a spoon, make small wells in the tomato sauce. Crack an egg into each well, then cover the skillet and cook for about 5-7 minutes or until the egg whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, remove from heat and garnish with fresh parsley or cilantro.
- Serve warm with crusty bread or pita to dip into the luscious sauce and egg yolks. Enjoy!
This dish is not only packed with flavor, but it’s also versatile. You can add in your favorite vegetables or spices to make it your own. It’s a great way to gather around the table and enjoy a delicious, home-cooked meal with family or friends!