Shakshuka (Eggs in Purgatory)
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
146 kcal
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Course
Breakfast
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Cuisine
North African
Shakshuka (Eggs in Purgatory)
Description
Shakshuka (Eggs in Purgatory) starts with gently sautéing diced red bell pepper and chopped onion until soft, then adding minced garlic and tomato paste to build depth. Diced tomatoes and seasoning create a thick, flavorful base simmered until reduced to a rich sauce. Hot sauce is incorporated for gentle heat. Eggs are cracked directly into the sauce and cooking continues covered until the whites solidify but yolks remain soft. Parmesan cheese melted on top adds a savory layer, and fresh cilantro brightens the dish. The texture combines tender vegetables and smoothly cooked eggs enveloped in a vibrant red sauce.
This dish is traditionally served with crusty bread, ideal for soaking up the tomato sauce and runny yolks, making it filling for breakfast or any meal.
Allow the sauce to thicken adequately before adding eggs to ensure a balanced consistency. Covering while cooking eggs helps them set evenly without overcooking the yolks. Adjust hot sauce levels to taste for mild or spicier versions.
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1 tablespoon tomato paste
- 28 oz diced tomatoes
- 1/2 tablespoon salt
- 2 teaspoons hot sauce
- 6 egg
- 1/4 cup Parmesan Cheese finely grated
- 2 tablespoons cilantro
- bread for serving, crusty
- red pepper flakes for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook until soft, about 8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and stir until it becomes fragrant, another 30 seconds.
- Add the diced tomatoes and liquid to the skillet. Season with the salt. Stir and cook over moderate heat until a thick sauce is formed, 20-30 minutes. Stir in the hot sauce. Reduce the heat to medium-low.
- Gently crack the eggs over the top of the tomato sauce, being careful not to break the yolks. Sprinkle the Parmesan over the top and cover the skillet. Cook until the egg whites are set but the yolks are still soft, about 10 minutes.
- Sprinkle with cilantro and red pepper flakes and serve with crusty bread.
Notes
- Use fresh cilantro for garnish to add a bright herbal note to the rich sauce.
- Cook the sauce until thickened to avoid watery texture when poaching eggs.
- Serve immediately with crusty bread to scoop up the sauce and eggs.
- Adjust hot sauce quantity based on preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 146kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 186mg | 62% |
| Sodium | 696mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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