Description
Purgatory Shakshuka is a fusion of the classic Italian Eggs in Purgatory and Middle Eastern Shakshuka, featuring poached eggs in a spicy, garlicky tomato sauce with warming Mediterranean spices.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4-6 large eggs
- 1/4 cup fresh basil or parsley, chopped
- 1/4 cup grated Parmesan or crumbled feta (optional)
- Crusty bread or pita for serving
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
3. Stir in onion and bell pepper, cooking until soft, about 5 minutes.
4. Add cumin, paprika, and cayenne; cook for another minute.
5. Pour in crushed tomatoes, salt, and black pepper. Simmer for 10-15 minutes.
6. Make small wells in the sauce and crack eggs into them.
7. Cover and cook until eggs are set, about 5-7 minutes.
8. Sprinkle with basil or parsley and Parmesan or feta (if using).
9. Serve warm with crusty bread or pita.
Notes
- Adjust spice levels by adding more or less red pepper flakes and cayenne.
- For a richer sauce, stir in a splash of heavy cream or olive oil before serving.
- Serve with crusty Italian bread for an *Eggs in Purgatory* vibe or pita for a *Shakshuka* twist.
- Can be made dairy-free by omitting cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion (Italian-Middle Eastern)
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Purgatory Shakshuka, Eggs in Purgatory, Shakshuka, spicy eggs, poached eggs, tomato sauce, Mediterranean breakfast