Eggs in Purgatory: Shakshuka
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 408
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 372 milligrams
- Sodium
- 3879 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 8 grams
- Protein
- 20 grams
- Sugar
- 19 grams
- Total: 52 min
- Prep: 7 min
- Cook: 45 min
Ingredients
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
Directions
- 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.