Shakshuka (also called Eggs in Purgatory)
- Number of Servings: 3
Ingredients
Peppers, sweet, red, fresh, 1 large chopped1 large anaheim pepper, fire roasted w/ skin removedSerrano Peppers, 1 pepperGarlic, 3 clovesOnions, raw, .5 medium diced tomatoes, no salt added; Fresh&Easy, 3.5 servingCumin seed, 1 tspChili powder, 1 tspPaprika, 1 tsp Bay Leaf, 1 tbsp, crumbled Olive Oil, 1 tbsp Tomato Paste, .12 cup Granulated Sugar, 2 tsp Egg, fresh, 3 large
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper and serrano chili, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Serving Size: 3 Servings - Approx. 1 cup sauce w/ 1 egg
Number of Servings: 3
Recipe submitted by SparkPeople user LMJ2874.
Serving Size: 3 Servings - Approx. 1 cup sauce w/ 1 egg
Number of Servings: 3
Recipe submitted by SparkPeople user LMJ2874.
Nutritional Info Amount Per Serving
- Calories: 199.3
- Total Fat: 10.2 g
- Cholesterol: 185.0 mg
- Sodium: 280.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.4 g
- Protein: 9.3 g
Member Reviews