Eggs in Purgatory (Shakshuka) recipe
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Ingredients
- 3 tablespoons olive oil 1 medium onion, diced 1 red bell pepper - cored, seeded and diced 2 garlic cloves, minced 1 teaspoon ground cumin ⅛ teaspoon hot pepper sauce (such as Tabasco®) 1 (28 ounce) can crushed tomatoes 1 (4.5 ounce) can chopped green chiles, drained ½ teaspoon salt ¼ teaspoon ground black pepper 6 large eggs 1 tablespoon chopped fresh parsley
Nutrition Info
- 291.3 caloriescarbohydrate: 21.7 gcholesterol: 279 mgfat: 18.4 gfiber: 5.4 gprotein: 13.8 gsaturatedFat: 3.8 gservingSize: -sodium: 1034.9 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Eggs in Purgatory (Shakshuka)
Directions
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Preheat oven to 400 degrees F.
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.
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.
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.