I've heard a lot over the past year or two about 'Eggs in Purgatory' or 'Shakshuka'. In fact, I've had several variations of Shashuka recipe ideas saved for a good long while now. I think I finally decided it was time to take a swing at it when I saw it featured once again on one of my favorite foodie shows - Parts Unknown with Anthony Bourdain.
There was something magical about watching Nigella Lawson making Eggs in Purgatory for Anthony Bourdain, and not just because I'm in love with both of them. But, more so because it just looked !@#$ing amazing. What can I say? I'm a Texas girl who loves spice and eggs.
What is Shakshuka anyway? Well, it's basically a spiced up chunky onion, tomato, and pepper sauce that's used to poach eggs in and then loaded up with plenty of feta cheese. The dish is supposedly Mediterranian and is popular in the Middle East and North Africa.
It's definitely a comfort food style dish that is well known for soaking up mistakes from the night before - if you know what I mean. So it's basically hangover food to the max power. The only thing it's really missing from that equation, for me, is bacon.
This is a simple dish that definitely seems to follow the 'Mediterranean' style of diet. And thankfully, most of the fats in there are 'good' 'healthy' fats which puts my health conscious mind at ease.
Even though this is known for being more of a breakfast or brunch food, I can tell you first hand that it would also make a fabulous dinner. Especially if you're one (like me) who likes breakfast for dinner!
TheSkinnyFork.com These eggs in Purgatory are eggs that are poached in a chunky onion, tomato and bell pepper sauce and topped off with feta cheese and parsley. Soak it up with some cruchy bread! Prep Time: 5 Minutes • Cook time: 32 Minutes
Servings: 6 • Serving Size: 1 Egg + 1/2 C. Sauce • Calories: 215 • Fat: 15 g • Saturated Fat: 5 g • Carb: 10 g • Fiber: 4 g • Protein: 11 g • Sugar: 6 g • Sodium: 363 mg
• 3 Tbsp. Extra Virgin Olive Oil
• 1 Yellow Onion, Diced
• 1 Red Bell Pepper, Diced
• 3 Garlic Cloves, Minced
• 1 Tsp. Ground Cumin
• 1 Tsp. Paprika
• 1/8 Tsp. Cayenne or Red Pepper Flakes
• 1 (28 Oz.) Can 'No Salt Added' Whole Peeled Tomatoes
• 3 Oz. Feta Cheese, Crumbled
• 6 Whole Large Eggs
• 1/4 C. Chopped Fresh Parsley
• Salt & Pepper to Taste
• Hot Sauce, Optional
Heat the 3 Tbsp. Extra Virgin Olive Oil in a large and deep skillet over medium heat. Place the diced yellow onion and the diced red bell pepper into the skillet and season with some salt and pepper. Cook, stirring occasionally for about 5 minutes or until the veggies are somewhat tender. Add in the 3 minced garlic cloves, 1 Tsp. cumin, 1 Tsp. paprika, and 1/8 Tsp. cayenne; cook stirring frequently for about 2 minutes. Carefully add the 28 Oz. whole peeled tomatoes and more salt & pepper to taste. Reduce the heat (if needed) to simmer until slightly thickened. (This took mine about 15 minutes.) Stir in the 3 Oz. crumbled feta. (I reserved some for topping at the end.) If not already, reduce the heat to medium-low or low, and working one at a time, use a spoon to make a well for each egg among the tomato mixture and crack an egg into it. Cover the pan and simmer for another 10-15 minutes, or until the whites are set. Remove the pan from the heat and sprinkle evenly with the 1/4 chopped fresh parsley.
Nutritional Claims: Low Carb, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher