A one pan egg and tomato dish, this Shakshuka recipe, also known as Eggs in Purgatory, is perfect for breakfast or dinner. Serve with some crusty bread for soaking up the runny yolk and delicious sauce.
Did someone say eggs for breakfast? For more eggs, also check out this Breakfast Casserole with Ham and Cheese, Migas Recipe, or Meat and Potatoes Breakfast Skillet.
I have always said that if I got to choose my last meal, it would either be a perfectly cooked steak or perfectly cooked eggs.
Yes, eggs. That may seem like a different choice, but eggs are one of my favorite foods ever.
So it goes without saying that I’m a breakfast kind of girl. Except I’m more of a breakfast foods for dinner kind of girl, since we don’t usually go all out for breakfast.
And what would make a better breakfast for dinner than this Shakshuka? If you’ve never tried this dish before, then you are in for a real treat! Especially when it’s served with bread – making this a filling and tasty dinner idea!
What is Shakshuka?
Shakshuka, also known as Eggs in Purgatory, is another dish that has conflicting claims to its origin. Most sources say that it originated in North Africa, with Morocco, Libya, Tunisia, Turkey, and Yemen all claiming credit. It is also very popular in Israel and the middle east, after being brought over in the 1950s.
Most versions of shakshuka consist of a spicy tomato sauce made from red bell peppers, onions and tomatoes. Add in a little hot sauce (or a lot of hot sauce if you want it really fiery). Then the magic happens when you crack eggs into this hot tomato sauce. Add in a little cheese, and cook until the egg whites are just set but the yolks are still runny.
My favorite way to eat it is with a loaf of crusty bread. Could you eat it without the bread? Sure. But you don’t want to. Just trust me. More traditionally, it is eaten with pita bread or naan.
Ingredients
- Oil: I like olive oil the best here for the flavor it brings.
- Bell Pepper, Onion, & Garlic: These are all vegetables that make up the sauce. You could always add in other veggies, but I think these add the perfect flavor and texture.
- Tomato Paste: The tomato paste will intensify the tomato flavor. Just make sure to cook it on its own for a few minutes to cook out the raw flavor.
- Tomatoes: I use a 28-ounce can of diced tomatoes. You could use fresh tomatoes, but the canned usually have great flavor and are more convenient.
- Salt: Always season to taste with salt!
- Hot Sauce: This is what brings in the fiery element. I like to add enough so that it is a little spicy, but not too spicy for my kids. Then I will add on extra red pepper flakes to my serving to up the heat.
- Eggs: The star of the show! I use large eggs, but really any size of eggs should work here.
- Parmesan: I think that feta cheese is a more traditional choice, but I like the subtlety of the parmesan. But both will definitely work!
- Cilantro: I like to add on some freshness before serving, and cilantro is my favorite. You can use any fresh herbs that you like, though.
How to Make Shakshuka
Start by cooking your onion and bell pepper in the oil. Then add the garlic.
Add in the tomato paste.
Cook the tomato paste for 30 seconds to a minute to cook out the raw flavor.
Add in your diced tomatoes and season with salt. Let this sauce cook until it is thickened, then stir in the hot sauce.
Gently crack the eggs and add them to the sauce. I like to crack them into a small cup and add them one at a time to make sure I don’t break any of the yolks.
Sprinkle the cheese on top, then cover the pan and cook over medium-low heat until the whites are set but the yolks are still runny.
Tips and Tricks
Want to spice it up? I keep it pretty simple, but you could add in some cumin, paprika, or cayenne pepper to the tomato sauce to give it even more flavor.
This is a dish that is best eaten as it is made. You could make the tomato sauce ahead of time, then reheat and add the eggs if you wanted to prep ahead.
Make it more of a hearty meal by serving it with beans or chickpeas.
If you have small skillets, you can make these into individual servings. Or if desired, make the tomato sauce, portion it into small oven safe dishes, crack an egg on top of each, and bake just until the egg is set but still runny.
This recipe is listed as 6 portions with 6 eggs. This is a perfect portion for my kids, but my husband and I prefer 2 eggs each, so plan accordingly.
More Savory Breakfast Favorites
Breakfast Bowl
Bacon and Eggs Benedict Sandwich with Chipotle Hollandaise
Breakfast Pizza
Breakfast Tortilla Stack
Biscuits and Sausage Gravy
Breakfast Tacos
Breakfast Tostadas
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Shakshuka (Eggs in Purgatory)
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1/2 cup chopped onion
- 1 clove garlic minced
- 1 tablespoon tomato paste
- 28 oz diced tomatoes
- 1/2 tablespoon salt
- 2 teaspoons hot sauce
- 6 eggs
- 1/4 cup finely grated parmesan
- 2 tablespoons cilantro
- crusty bread for serving
- Red pepper flakes for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook until soft, about 8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and stir until it becomes fragrant, another 30 seconds.1 tablespoon olive oil, 1 red bell pepper, 1/2 cup chopped onion, 1 clove garlic, 1 tablespoon tomato paste
- Add the diced tomatoes and liquid to the skillet. Season with the salt. Stir and cook over moderate heat until a thick sauce is formed, 20-30 minutes. Stir in the hot sauce. Reduce the heat to medium-low.28 oz diced tomatoes, 1/2 tablespoon salt, 2 teaspoons hot sauce
- Gently crack the eggs over the top of the tomato sauce, being careful not to break the yolks. Sprinkle the Parmesan over the top and cover the skillet. Cook until the egg whites are set but the yolks are still soft, about 10 minutes.6 eggs, 1/4 cup finely grated parmesan
- Sprinkle with cilantro and red pepper flakes and serve with crusty bread.2 tablespoons cilantro, crusty bread, Red pepper flakes
Lori says
My family went nuts for this!
Brianne @ Cupcakes & Kale Chips says
I am so not good with the cutesy stuff either. But I’m all over these eggs!! I’d love it over some polenta for a gluten free option.
Chels R. says
I have only recently heard of the term shakshuka because we watched The Middle Feast win the Next Food Trucks Race on Food network, lol! I always thought that dish looked good and so does this!
Joanne says
I’ve always thought eggs in purgatory had slightly different spices from shakshouka, but maybe I’m wrong! I’ve only ever had shakshouka actually, but it is one of my favorite ways to eat eggs. I need to try your version!
Brenda @ a farmgirl's dabbles says
Awesome dish of eggs with a fabulous name!
Nicole says
Haha! Love the name and it looks amazing!
Barbara says
How do you get the eggs out of the pot without breaking them or smushing everything together???
Deborah says
I just used a large serving spoon and I didn’t have a problem. You can always bake them in individual ramekins as well.
Stewball says
in restaurants the shakshuka is brought to the table in a very hot frying pan. untouchable.
Michele Enderle says
So good!! I scrambled my eggs and cooked them in the sauce because I wanted to have leftovers for a couple of days and thought scrambled would hold up better. I did add some spinach as you recommended and honestly one of my favorite new recipes! It’s even better on day 2. Looking forward to having this with poached eggs.
Deborah says
Oooh, I want to try it with scrambled eggs now! Thanks for the review!
Dorothy at Shockingly Delicious says
ADORE the name of this dish!
Colleen @ What's Baking in the Barbershop?! says
My husband and I have made something similar before, and we LOVED it! Your version looks fantastic! And love its festive connection with Halloween 🙂