Recipe courtesy of Aida Mollenkamp

Eggs in Purgatory: Shakshuka

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 52 min
  • Prep: 7 min
  • Cook: 45 min
  • Yield: 2 to 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages