Time: 55 min.
Complexity: easily
Servings: 4

Italians call this dish "Eggs in Purgatory," and Jews call it "Shakshuka," but the cooking technique is essentially the same: first, a fragrant and spicy tomato sauce with sweet peppers is cooked in a frying pan, then eggs are cracked on top. Once the eggs have set, the dish is served with bread for dipping. The most delicious weekend breakfast! Hearty, nutritious, and healthy.

Ingredients:

• 4 large eggs
• 4 medium canned roasted bell peppers, finely diced (about 1 cup)
• 1 can (800 g) of canned crushed tomatoes with juices
• 1 tbsp. vegetable oil
• Half an onion, finely chopped
• 1 tbsp tomato paste
• 2 tbsp harissa or 1 tbsp smoked paprika
• 3 medium cloves garlic, minced
• 1 tbsp coarse salt
• 1/4 cup finely chopped fresh parsley leaves
• Pita or baguette, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, pureed tomatoes, eggs, harissa sauce, tomato paste, garlic, parsley

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Preparation:

Step 1
• Heat the vegetable oil in a medium skillet over medium heat. When it shimmers, add the onion and cook until softened, about 2-3 minutes. Add the tomato paste, harissa, and garlic and cook until fragrant, about 30 seconds.
Step 2
• Add the pepper and stir to coat. Add the tomatoes, season with salt, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens, about 30 minutes.
Step 3
• Add half the parsley and crack the eggs into the tomatoes. Cover and continue cooking for about 7-8 minutes, until the eggs are set. Sprinkle with the remaining parsley and freshly ground black pepper and serve immediately with pita or baguette.

Votes: 4