Shakshuka a.k.a. Eggs in Purgatory

Shakshuka a.k.a. Eggs in Purgatory
 

Shakshuka a.k.a Eggs in Purgatory

Let's talk about food items that can always be found in my house: eggs, red sauce, and cheese. Shakshuka, or its Italian counterpart, eggs in purgatory, is a perfect savory brunch that takes so little prep but will fill you up for most of your Sunday. There are tons of variations on this classic, so we encourage you to to clean out your pantry/herb drawer and bake up some eggs.

| Hillary

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Shakshuka a.k.a Eggs in Purgatory

Yield - Serves 2

1-2 tbsp olive oil

1 medium onion, chopped

2 cloves of garlic, chopped

2 cups crushed San Marzano tomatoes

1/2 tbsp dried oregano

3-4 eggs

red pepper flakes, to taste

parsley, to taste

1/2 cup parmesan cheese, grated

kosher salt

black pepper

french baguette (or italian bread), for serving

Preheat your oven to 425 degrees. 

In a cast iron frying pan,  heat 2 tablespoons of olive oil over medium-high heat. Stir in chopped onion and cook for 5 minutes or until onions begin to soften. Add chopped garlic, a pinch of sea salt, black pepper and a pinch of red pepper flakes (adjust depending on desired spiciness). Cook for about 1-2 minutes, making sure to not let the garlic burn. Stir in 2 cups crushed San Marzano tomatoes. Add oregano and simmer for a few minutes. Taste the sauces and adjust with more oregano, red pepper flakes, or salt as desired.

Remove the sauce from heat. Let sit for 1-2 minutes; gently crack eggs on top of the sauce. Top with salt, pepper, parsley and 1/4 cup of parmesan cheese. Place pan in the oven and bake for 15-17 minutes, or until the egg whites have hardened but the yolks are still runny.

Remove pan from the oven -- top with additional parmesan cheese,  and serve with a toasted baguette and butter.