Eggs in Purgatory (Shakshouka)
A bed of spicy tomato sauce with 4 eggs cooked to perfection.
Servings: 4 people
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 14.5 oz petite diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1/4 tsp crushed red pepper flakes more or less to taste
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 4 eggs
- additional salt and pepper to taste
Preheat the oven to 375°.
Heat a large oven safe skillet over medium heat on the stove. Add the oil and diced onion and cook until the onion is translucent. Add the garlic and cook for 2 more minutes. Add the tomatoes, tomato paste and seasonings.
Sautee for approximately 5 minutes, or until the sauce begins to thicken. Mash the tomatoes down slightly with the back of a spoon or fork.
Create four small pockets for the eggs in the tomato sauce. Crack the eggs into the pockets. Put the skillet in the oven and bake until the eggs are cooked to your liking. Season with additional salt and pepper as needed.
Calories: 176kcal | Carbohydrates: 12g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 813mg | Potassium: 452mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2.3mg