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Eggs in Purgatory (or Basically, Italian Shakshuka!)

Eggs in Purgatory (or Basically, Italian Shakshuka!)

Soft-cooked eggs simmered in a robust tomato sauce flavored with garlic, herbs, and red pepper flakes. This Eggs in Purgatory recipe requires a handful of ingredients and is ideal to serve for breakfast, brunch, lunch, or even dinner!

Recipe by Marzia on April 23, 2020

Prep time: PT5M

Cook time: PT25M

Total time: PT30M

Rating

4.88 stars (33 reviews)

Ingredients

Categories

Steps

  1. INFUSE: Grab a large skillet that you have a lid for. Starting in a cold skillet, add the olive oil, minced garlic, and red pepper flakes to the skillet and sauté for 5 minutes over low heat, stirring occasionally so nothing burns.
  2. SAUCE: Then kick up the heat to medium-high, add the onions and continue to stir and cook for an additional 3-4 minutes. Pour in the tomatoes and season with a generous sprinkling of salt.
  3. SIMMER: Add the chopped parsley and basil and cook over medium-low heat until it reaches a simmer. Then, let simmer for 12-14 minutes.
  4. EGGS: Add a cracked egg into a bowl. Using the back of a spoon, make a well in the sauce. If the well holds for 30-40 seconds, the sauce has reduced. If it doesn't allow for it to continue cooking for a few more minutes. Then gently add the cracked egg into the prepared divot. Repeat this with the remaining eggs.
  5. COVER: Cover and cook for 2-3 minutes if you prefer runny egg yolks, and another 1-2 minutes for more firm eggs.
  6. BREAD: While the eggs are cooking, drizzle the bread with a little olive oil and toast on a hot grill or griddle. Rub with a clove of cut garlic if you want it to be extra special and sprinkle with a hint of Maldon salt.
  7. FINISH: When the eggs are done, serve topped with additional chopped basil and parsley on top and sprinkle with salt and pepper as desired.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 348 kcal
  3. Carbohydrates: 23 g
  4. Protein: 16 g
  5. Fat: 23 g
  6. Sugar: 13 g

Reviews