Shakshuka (Eggs in Purgatory)
Shakshuka (Eggs in Purgatory) is a Middle Eastern tomato and egg dish with delicious spices, red bell pepper, and onion. This version also features feta cheese for a rich and creamy flavor! A great brunch recipe!
Servings: 4 servings
Ingredients
- 2 Tablespoons Olive Oil
- 1 Large Yellow Onion halved and thinly sliced
- 3 cloves Garlic, pressed
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper
- 2 teaspoons Cumin
- 1 ½ teaspoons Ground Coriander
- 1 Tablespoon Sweet Paprika
- 1 Roasted Red Pepper, sliced
- 1 14.5 oz can Diced Tomatoes, drained
- 1 29 oz Can of Tomato Puree (not sauce, as it's too thin)
- 6 oz Feta Cheese* cut in 1-2 inch cubes
- 6-8 Eggs
- 1 Handful of Fresh Cilantro Leaves
Instructions
- Heat oven to 375 degrees F.
- Heat a large skillet, medium heat, and when hot add the olive oil.
- Add the onions and sauté until soft and slightly golden, about 15-20 minutes. Stir occasionally.
- Reduce heat to med-low. Add garlic and spices. Stir and cook for a minute.
- Add roasted red pepper, diced tomatoes, and tomato puree. Simmer until hot and bubbling, stirring occasionally.
- Add the feta cheese, stir gently, just to distribute, but not to blend in. You want most of the chunks to soften in place.
- Crack eggs, one at a time, directly into the hot tomato mixture, Spacing them out evenly. Sprinkle each egg with a little salt & pepper.
- Put skillet in the oven for 5-10 minutes, just until eggs cook, but yolks remain very soft, like a poached egg. If you prefer to broil, just watch as the eggs do cook faster!
- Garnish with fresh cilantro and serve.Delicious over grits or with bread!
Notes
*You can also try goat cheese, or fresh mozzarella.
Nutrition
Calories: 335kcal
