This particular recipe is a Middles Eastern dish I have fallen in love with. This simple yet savory tomato dish can be eaten any time of day. From a delicious breakfast to a scrumptious dinner, you can never go wrong with Shakshuka, Eggs in Purgatory. Traditionally, you want to use fresh tomatoes with your herbs and spices, but I will share how I do mine quickly and easily.
When I started making this delectable recipe, I was amazed at how versatile this dish can be. It doesn’t take a lot of ingredients, and no matter how you prepare it, you will always come out as a winner.
Did you know the reason you call it Eggs in Purgatory is from all the hot peppers and spices that go into this dish? The eggs represent the souls and the spicy tomato sauce purgatory. It sounds so deliciously wicked.
what would you use?
This recipe can be made any way you see fit, long as you have tomatoes and eggs. Here are some great ingredients for you to try:
- onion
- fresh tomatoes
- bell pepper
- jalapenos
- mushrooms
- garlic
- kale
- spinach
- sausages
- any meat
- cumin
- chili powder
- paprika
- Italian seasoning
- thyme
- rosemary
- oregano
- parsley
- chives
When preparing your sauce, ensure you get a good light boil going. You want to poach your eggs, and you need that sauce hot.
When I made my Shakshuka, I made it hearty because it was being served for dinner. I added mushrooms, turkey sausage, onions, and bell peppers.. that Eggs in Purgatory was so good.
Do you see how the sauce is simmering around the eggs? It’s hot enough to cook the egg but not pop out the pan. Make sure when you add the eggs; the heat is on medium.
This is how the eggs look around the 7-minute mark. Do you see how the eggs have begun to poach so beautifully in the tomato sauce?
At the 9-minute mark, I cut my pan off and added my cheese and black pepper.
Posts that complement this recipe:
- Sausage and Cream Cheese Dip
- School House Fiestada Pizza
- Simply Irresistible Banana Pudding
- Beef Goulash
Shakshuka - Eggs in Purgatory
Ingredients
- 6 large eggs
- 1 medium bell pepper (diced)
- 1 medium onion (diced)
- 1 package turkey kielbasa sausage (cut)
- 1 8oz can mushroom
- 1 43 oz jar pasta sauce
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp chili powder
- 1 tbsp crushed red pepper
- 1 tsp garlic powder
- Optional: Cheese and Bread
Instructions
- Heat your cast iron or skillet to medium-high. Add your olive oil.
- Cut up your turkey sausage and add it to cast iron, and cook for 5-7 minutes. Then add your diced onions, bell pepper, and seasonings. Cook for another 5-7 minutes. Let the seasonings get into those veggies and turkey sausage.
- Add your entire jar of tomato sauce. Cover and bring to a light boil.
- Turn your heat down to medium, and one at a time, add your eggs. You want to make a little space in the sauce and let the egg fall into the space. When you add the next egg, make sure you have enough space in between for the sauce to poach the egg.
- Cover and cook for 5-10 minutes, depending on how you like your eggs.5-6 minutes, your eggs will be runny7-8 they are slightly runny 9-10 minutes - soft-boiled egg