Shakshuka (also called Eggs in Purgatory)

Shakshuka (also called Eggs in Purgatory)
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Shakshuka (also called Eggs in Purgatory) calories by ingredient


Introduction

Saw this dish on Pinterest and had to try it. I LOVE being able to have veggies for breakfast!!! From what I have read there are lots of versions of it. This one comes from - http://theshiksa.com/2010/07/28/summer-201
0-travel-blog-shakshuka/ P.S....I have reduced the amount from the original since its only me eating it. Saw this dish on Pinterest and had to try it. I LOVE being able to have veggies for breakfast!!! From what I have read there are lots of versions of it. This one comes from - http://theshiksa.com/2010/07/28/summer-201
0-travel-blog-shakshuka/ P.S....I have reduced the amount from the original since its only me eating it.
Number of Servings: 3

Ingredients



    Peppers, sweet, red, fresh, 1 large chopped
    1 large anaheim pepper, fire roasted w/ skin removed
    Serrano Peppers, 1 pepper
    Garlic, 3 cloves
    Onions, raw, .5 medium
    diced tomatoes, no salt added; Fresh&Easy, 3.5 serving
    Cumin seed, 1 tsp
    Chili powder, 1 tsp
    Paprika, 1 tsp
    Bay Leaf, 1 tbsp, crumbled
    Olive Oil, 1 tbsp
    Tomato Paste, .12 cup
    Granulated Sugar, 2 tsp
    Egg, fresh, 3 large

Tips

Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant, skip the bread). For dinner, serve with a green side salad for a light, easy meal.


Directions

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.