Eggs in Purgatory {Shakshuka}

portion of eggs in purgatory on a white plate with bread slices.

5 from 33 votes

Eggs in Purgatory {Shakshuka}

My Eggs in Purgatory is a flavorful, easy-to-make dish that will have you looking like a superstar in your kitchen. This classic Southern Italian dish is perfect for brunch, lunch, or even dinner. Made using pantry staples, this dish is sure to impress!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: Italian

Servings:

Calories: 177kcal

Equipment

Cast Iron Skillet

Ingredients

2 tablespoons olive oil
1 cup onion diced
1 cup red bell pepper seeded and diced
2 tablespoon garlic finely minced
2 teaspoon sweet paprika smoked may be used for smoky flavor
1 teaspoon cumin
¼ teaspoon red pepper flakes more or less to taste
28 oz whole peeled tomatoes San Marzano brand - crushed by hand
¼ cup romano or parmesan cheese grated
¼ teaspoon black pepper to taste
1 teaspoon salt to taste
6 large eggs
1 tablespoon cilantro finely chopped
1 tablespoon Italian parsley finely chopped

US Customary - Metric

Instructions

Add olive oil to a cast iron skillet (or large frying pan) over medium heat.
Add chopped onion and peppers to the pan and cook for 4-5 minutes until soft.
Add the chopped garlic, cumin, paprika, and red pepper flakes to the pan and cook for one minute. Stir the mixture to combine while cooking. Be careful not to let the spices burn, they will get bitter.
Add crushed tomatoes and grated romano cheese to the pan, mixing well. Then season with salt and black pepper to taste.
Bring the mixture to a light boil, then reduce the heat to low and add the cilantro and 2 teaspoon of chopped parsley to the mixture and simmer for 10 minutes.
Reserve one teaspoon chopped parsley to garnish.
Use a large spoon to make six small wells in the sauce and crack the eggs into each well.
Cover the pan and let the eggs cook for 5-8 minutes or until the eggs are done to your liking.
I like the eggs still runny so I usually don't go closer to 5 minutes, but it all depends on the pan and the heat. Times may vary.
Garnish with chopped parsley and serve with toasted slices of baguette or naan bread.

Nutrition