Shakshuka, also known as Eggs in Purgatory, is basically eggs poached in a spicy tomato sauce with a really cool name.
When I first saw this dish, I was kinda like, what? But I thought the name was really cool and the flavors sounded interesting so I decided to give it a go.
I don’t like super spicy food, so this definitely isn’t overly spicy, just enough spice to add to the flavor but definitely not so much that it drowns out everything else.
The worst feeling is when something has the potential to be absolutely delicious but you can’t tell because your mouth feels like it’s on fire and you need to dip your head into a lake to survive. Ugh, it’s the worst.
So this is not like that, because I, dear reader, do not wish you to dip your head in a lake or have fire breath for the rest of the day. I just want you to enjoy a delicious breakfast, brunch, lunch, dinner, or whenever you decide is the best time to enjoy poached eggs in tomato sauce.
For me, the real key to this dish is the tomato sauce. If it’s bland, it’s not very good. This speaks true to many meals but in this particular instance, it’s of utmost importance. Bland tomato sauce will ruin the dish. So make sure your heavy handed with those spices!
I actually like to use some chorizo in the dish since it’s so flavorful and really lends itself to the tomato and egg situation.
This is a fun dish to serve for a crowd too, as you can just put it in a skillet (cast iron or anything oven safe) and serve it right from the dish, perfect for family style (my favorite!).
I put some avocado slices or a greek yogurt/avocado sauce on top and serve with garlic rubbed grilled bread for the ultimate dipping experience.
I would definitely recommend that!
- 1/3 pound chorizo (I used chicken)
- 4–6 eggs (or more, depending on how many people you’re serving)
- 1 (28 oz.) can fire roasted tomatoes)
- 1/2 white onion, diced
- 1 bell pepper, diced
- 2 tablespoons minced garlic
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- For avocado sauce, if using:
- 1 avocado
- 1/4 cup greek yogurt
- 1/2 tablespoon lemon juice
- For topping: a handful of chopped parsley or cilantro, crumbled goat cheese or feta cheese
- For serving: crusty bread (or rice is good too!)
- (Use a frying pan with tall sides and a lid (which you’ll need later). For the tomato sauce: over medium-high heat, add olive then saute onion and bell pepper, about five minutes. Add in garlic and cook about two more minutes being careful not to burn. It’s easiest if you keep stirring so the garlic doesn’t have a chance burn. Add chorizo and cook through, breaking up into smaller pieces as you go. Add cumin and smoked paprika. Add tomatoes and stir, then let simmer for about 10-15 minutes until thickened slightly.
- Drop heat to medium low. Get a spoon and make little pockets or holes in the sauce. Crack eggs into holes then put the lid on the pan. Cook for about 10 minutes or until the eggs are set. Season with salt and pepper.
- If desired, for the avocado/greek yogurt sauce: Mix avocado, greek yogurt and lemon juice well until creamy.
- Sprinkle parsley or cilantro over finished dish and cheese if you want. Add avocado sauce on top or slices of avocado. Serve with nice crusty bread for dipping (really good if you rub some garlic on the crusty bread!) or over rice (that’s what I did in the pictures)