Shakshuka (Eggs in Purgatory)
A one pan egg and tomato dish, this Shakshuka recipe, also known as Eggs in Purgatory, is perfect for breakfast or dinner. Serve with some crusty bread for soaking up the runny yolk and delicious sauce.
Servings 6 servings
Calories 146kcal
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1/2 cup chopped onion
- 1 clove garlic minced
- 1 tablespoon tomato paste
- 28 oz diced tomatoes
- 1/2 tablespoon salt
- 2 teaspoons hot sauce
- 6 eggs
- 1/4 cup finely grated parmesan
- 2 tablespoons cilantro
- crusty bread for serving
- 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 serve with crusty bread.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the crusty bread.
Nutrition
Serving: 1/6 of recipe | Calories: 146kcal | Carbohydrates: 9g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 186mg | Sodium: 696mg | Fiber: 3g | Sugar: 6g