How To Make AMAZING Eggs In Purgatory | Shakshuka | Eggs Poached In Tomato Sauce

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu can be a lower-calorie alternative for those avoiding eggs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Cut the tomatoes, sweet red pepper, onion, garlic, and herbs into small pieces.

Prepare four eggs in small bowls for cracking later.

Heat a skillet over medium-high heat and add 2 to 3 tablespoons of olive oil.

Add the chopped onion to the skillet and sauté for 1 to 2 minutes until translucent.

Reduce heat slightly and add the garlic, cooking for another minute.

Introduce the sweet red pepper to the skillet and sauté for 1 to 2 minutes.

Add the chopped tomatoes to the skillet and cook for 1 to 2 minutes.

Cover the skillet and let the mixture cook for 3 minutes.

Stir in 2 to 3 teaspoons of tomato paste and cook until the tomatoes break down, about 10 to 15 minutes.

Add 1/4 cup of white wine to the mixture and let it cook for a total of 20 to 25 minutes.

If the mixture is too thick, add a little strained tomatoes for liquidity.

Add 1/2 teaspoon of chili, 1 teaspoon of oregano, and 1 teaspoon of cumin to the skillet.

Stir in the chopped coriander and mix well.

Make small wells in the tomato mixture and carefully crack an egg into each well.

Season the eggs with salt and pepper.

Drizzle a little rosemary olive oil over the eggs.

Cover the skillet and cook on low heat for 10 minutes, checking for doneness.

If eggs need more cooking, add an additional 2 to 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens