Eggs In Purgatory | Italian Shakshuka! (Stove/Oven Methods) 🍳

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.

Peel and slice 2 cloves of garlic.

Set a large saute pan onto medium heat and add a few tablespoons of olive oil.

Once the oil has started to sizzle, add in 1/4 of a chopped white onion.

When the onions start to sizzle and get a little color, add in the garlic.

Add 1 tablespoon of dried thyme to the pan.

Add 1 tablespoon of balsamic vinegar to mimic caramelization and add depth of flavor.

Squeeze in 2 tablespoons of tomato paste and stir until it loosens and fries down into the onions.

Add a can of chopped diced tomatoes to the pan.

Add about 1/3 of the can of water to loosen the mixture.

Set the heat to medium-low and let it simmer for about 10 to 15 minutes.

Season the sauce with a couple pinches of salt and taste for flavor.

Let it cook down slightly with the lid off for a few more minutes.

Drop in the eggs, creating little wells in the sauce.

Sprinkle mozzarella cheese over the top of the dish.

Cover the pan with a lid and cook until the eggs are at your desired doneness, about 10 to 15 minutes.

In a separate pan, pour a little olive oil and toast slices of bread on medium-high heat.

Flip the bread to toast the other side once nicely browned.

Remove the toasted bread and lightly rub with a peeled garlic clove.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens