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!

Step-by-Step Photos:

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