Shakshuka (Eggs in Purgatory)
Shakshuka is eggs that are poached in a thick, rich spice filled tomato sauce that is dabbed with ricotta, feta or goat cheese and served with hot crusty bread.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 red onion, chopped
- 1/3 cup roasted red peppers, diced
- 1 Tbsp minced garlic
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp chili powder
- 2 Tbsp red wine vinegar
- 1 28oz can diced fire roasted tomatoes
- 3 Tbsp concentrated tomato paste
- 1 Tbsp sriracha
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp granulated sugar
- 4-6 eggs
- ricotta cheese (can use goat cheese or feta)
- parsley
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add in the chopped red onion and let cook for 5-7 minutes until translucent.
- Add in the roasted red peppers, garlic, paprika, cumin, coriander and chili powder, and let it cook for a minute or two.
- Add in the red wine vinegar to help deglaze the bottom of the pan.
- Add in the fire roasted tomatoes, tomato paste, sriracha, salt, pepper and sugar.
- Let simmer for at least 10 minutes.
- Remove the pan from the heat and use a spoon to make little wells in the tomato sauce.
- Gently crack an egg in to each well, (I use as many eggs as we want to eat.)
- Add some small spoonful’s of ricotta cheese in the spaces between the eggs, cover the pan with a lid and return to medium heat.
- Allow the eggs to cook for 5-7 minutes or until the whites are cooked and the yolks are still a little jiggly. (Remember, they will continue to cook in the sauce after removing from heat.)
- Remove the pan from the heat, garnish with chopped parsley and serve with crusty bread or naan.