Name: Eggs in Purgatory (Shakshuka)
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Onion, diced - 1 medium; Red bell pepper - cored, seeded and diced - 1; Garlic cloves, minced - 2; Ground cumin - 1 teaspoon; Hot pepper sauce (such as Tabasco®) - ⅛ teaspoon; Crushed tomatoes - 1 (28 ounce) can; Chopped green chiles, drained - 1 (4.5 ounce) can; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Large eggs - 6; Chopped fresh parsley - 1 tablespoon

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Eggs in Purgatory (Shakshuka)

1. Olive oil - 3 tablespoons

2. Onion, diced - 1 medium

3. Red bell pepper - cored, seeded and diced - 1

4. Garlic cloves, minced - 2

5. Ground cumin - 1 teaspoon

6. Hot pepper sauce (such as Tabasco®) - ⅛ teaspoon

7. Crushed tomatoes - 1 (28 ounce) can

8. Chopped green chiles, drained - 1 (4.5 ounce) can

9. Salt - ½ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Large eggs - 6

12. Chopped fresh parsley - 1 tablespoon

How to cook deliciously - Eggs in Purgatory (Shakshuka)

1. Stage

Preheat oven to 400 degrees F.

2. Stage

In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.

3. Stage

Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.

4. Stage

Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.