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.
Course Breakfast, Brunch
Cuisine Middle Eastern
Keyword eggs in purgatory
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 312kcal
Author Erica
Ingredients
2tablespoonsolive oil
1small onionchopped
1green bell pepperchopped
3clovesgarlicminced
1tablespoonred pepper flakes
14ouncecan fire roasted diced tomatoesundrained
10ouncecan diced tomatoes & chiliesundrained
1teaspooncumin
½teaspoonsalt
¼teaspoonblack pepper
5large eggs
⅓cupMozzarella cheeseshredded
2tablespoonsparsleychopped
1avocadosliced
Crusty breadtoasted, for dipping
Instructions
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!