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Eggs in Purgatory (Shakshuka)
Eggs in Purgatory (Shakshuka)
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
"Canned tomatoes in this dish are packed with lycopene, a powerful antioxidant, making it a nutritious choice over fresh or frozen produce."
Ingredients:
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper - cored, seeded and diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 0.125 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 0.25 teaspoon ground black pepper
  • 6 large eggs
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat the oven to 400°F.
  • Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, red pepper, and garlic, cook for about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce, cook for 1 minute.
  • In a large pot over high heat, combine crushed tomatoes, green chilies, salt, and pepper. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes until the mixture thickens and flavors meld together.
  • Create 6 wells in the tomato sauce. Carefully crack eggs into each well. Bake in the oven for 5 to 10 minutes until eggs are set. Garnish with chopped parsley.

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