Shakshuka aka Eggs In Purgatory
Shakshuka is a breakfast with a bit of burn! "Eggs in Purgatory" are poached in a spicy, garlicky tomato sauce, served over crusty bread and with a side of cooling avocado slices.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1 tablespoon red pepper flakes
- 14 ounce can fire roasted diced tomatoes undrained
- 10 ounce can diced tomatoes & chilies undrained
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 large eggs
- 1/3 cup Mozzarella cheese shredded
- 2 tablespoons parsley chopped
- 1 avocado sliced
- Crusty bread toasted, for dipping
In a large skillet, heat oil on medium heat. Add onion and cook 6-7 minutes until they're translucent and beginning to brown.
Add green pepper and cook an additional 2 minutes, stirring frequently. Add garlic and red pepper flakes and cook 1 minute, until fragrant.
Add both cans of tomatoes, cumin, salt, and pepper. Reduce heat to low, cover, and simmer about 15 minutes.
Using a spoon, create 5 indentations in the tomatoes. Crack an egg in each indentation, cover, and cook another 5 minutes or so, or until egg white are set and the yolk is still runny.
Sprinkle on cheese, cover skillet and cook 1 minute until melted. Remove from heat and garnish with chopped parsley.
Toast slices of crusty bread and place them on plates or in small cast iron skillets. Spoon an egg and desired amount tomato sauce on top of the bread, and serve with sliced avocado. Enjoy!
Calories: 312kcal | Carbohydrates: 18g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 211mg | Sodium: 628mg | Potassium: 613mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1785IU | Vitamin C: 42.7mg | Calcium: 163mg | Iron: 3.4mg