eggs in purgatory

Eggs in Purgatory Recipe - Eggs in Purgatory makes a simple, yet spicy dish for breakfast, brunch, or even a cozy supper. Ready and on the table in less than 30 minutes!

Eggs in Purgatory Recipe

olive oil

onion

tomato sauce

garlic (minced)

red pepper flakes

salt

black pepper

parsley (chopped)

eggs

parmesan cheese

Drizzle olive oil into a skillet set over medium heat. Once the olive oil begins to shimmer, add in the onions and cook until tender, about 3 minutes.

Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.

Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.

Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve.

Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. Tastes like heaven if you need a quick inexpensive meal with a kick!

Harissa Eggs in Purgatory

tbsp minced red onion

14.5 oz can petite tomatoes

tbsp prepared Harissa (I used Mina

salt and pepper (to taste)

tsp fresh chopped parsley or chives

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.

Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.

Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.

Top with chopped fresh parsley or chives and serve.

This healthy eggs in Purgatory recipe made with chickpeas, spinach, and a semi-homemade tomato sauce is an Italian version of shakshuka.

Eggs in Purgatory

red onion (diced (about 1 cup))

garlic (minced (about 1 tablespoon))

reduced-sodium chickpeas ((15 ounces), rinsed and drained)

tomato pasta sauce ((24 ounces))

oregano

baby spinach

Parmesan cheese (freshly grated)

basil (chopped)

(for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 375 degrees F.

Cook

Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Simmer

Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes.

Stir

Stir in the spinach a few handfuls at a time, letting it wilt. 

Crack

With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.

Bake

Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.

Moroccan shakshuka is a delicious North African breakfast of poached eggs in spicy tomato sauce. Make this recipe for your weekend brunch!

Moroccan Shakshuka

saffron

harissa paste

tomato paste

tsp cumin

tsp ras el hanout

red bell pepper (3/4 inch strips)

yellow/orange bell pepper (3/4 inch strips)

garlic

tsp salt

tomatoes (chopped (See Note 1))

cilantro (chopped)

tbsp parsley (chopped)

labneh ((See Note 2))

pita (for serving)

bread (for serving)

In a small bowl add an ice cube and sprinkle the crushed saffron on top. Allow ice cube to melt and set aside as saffron blooms (See Note 3).

Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.

Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.

Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.

Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.

Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.

https://content.jwplatform.com/videos/KEH7SNJg.mp4

Moroccan shakshuka is a delicious North African breakfast of poached eggs in spicy tomato sauce. Make this recipe for an easy weekend brunch!

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