Eggs in Purgatory: Shakshuka

Total Time:
52 min
7 min
45 min

2 to 4 servings

  • 1 tablespoon vegetable oil
  • 1/2 yellow onions, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons harissa paste or 1 tablespoons smoked paprika
  • 3 medium garlic cloves, minced
  • 4 medium jarred roasted bell peppers, small dice (about 1 cup)
  • 1 (28 ounce) can crushed tomatoes with juices
  • 1 tablespoons kosher salt
  • 1/4 cup finely chopped fresh parsley leaves
  • 4 large eggs
  • Pita bread or baguette, for serving
  • Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

  • Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

  • Per serving (does not include bread): Calories 408; Total Fat 17 grams; Saturated Fat 4 grams; Protein 20 grams; Total Carbohydrate 42 grams; Sugar: 19 grams; Fiber 8 grams; Cholesterol 372 milligrams; Sodium 3879 milligrams

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