Eggs in Purgatory {Shakshuka}

Eggs in Purgatory, also known as Shakshuka, is a one-skillet meal of spiced tomato sauce and eggs. Here, I’ve add an Italian twist to my Eggs in Purgatory by adding marinara sauce, mushrooms, and mozzarella cheese. 

Eggs in Purgatory

Eggs in Purgatory has been on my recipe bucket list of foods to make since the beginning of summer. I finally made it, not because I had planned on making it, but because I literally had nothing else in my kitchen cupboards for dinner.

Ever since Willy (my sweet fur-baby boy) became ill, I haven’t had time to go for my shopping trips to the grocery store on my way home from work. Mainly because I had to let him out of the house as soon as possible so he could do his business. And I didn’t want to delay it any longer than necessary, so I would hurry home.

And after I had to put him down last Friday, I didn’t really feel like eating much, let alone running to the store to get something. As I looked around my kitchen to see what I could whip up that was both easy and nutritious, Eggs in Purgatory was the answer.

Eggs in Purgatory

I always try to keep eggs on hand for times like these.

This recipe is very easy to make. Even if you don’t have a lid to cover your skillet, you can make one with a large piece of aluminum foil, like I did.

Yes, I had to pull a MacGyver in the kitchen by making my own lid out of aluminum foil for my cast iron skillet because I didn’t have one large enough to cover it.

I also added marinara sauce and mushrooms because I had them in my refrigerator. Much better than just tomato sauce and eggs, like the original recipe calls for. The marinara sauce adds more flavor and the mushrooms add a little more texture to the sauce.

Yes, I literally threw this together with what I had leftover in my refrigerator. The results were so tasty that I just had to share this recipe with y’all.

I like to think of it as more of an Eggs in Purgatory, with an Italian twist.

If you happen to have leftovers (which I doubt you will), this dish tastes even better the next day after the ingredients have had a chance to mingle together.

Just don’t heat for too long in the microwave or your eggs will become rubbery. If you don’t want to chance that, you can cook fresh eggs in a skillet and add them to your leftover sauce.

Serve this dish up with your favorite kind of bread and you’ve got yourself a delicious meal for breakfast, lunch, or dinner.

As always, if you do make this Eggs in Purgatory dish, please leave a comment below, or share it with me by tweeting me @sweetspicymonky, or tagging your Instagram with @sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!

Eggs in Purgatory {Shakshuka}

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 2 servings

Eggs in Purgatory {Shakshuka}

This dish of Eggs in Purgatory is made with spiced tomato sauce, marinara sauce, Bella mushrooms, eggs, and mozzarella cheese. A delicious and easy to make one-skillet dish your whole family will love.

Ingredients

  • 1/2 red onion, diced
  • 1 large package Bella mushrooms, sliced
  • 2 to 5 Tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup tomato sauce
  • 1 cup marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon red pepper flakes
  • Dash of onion powder
  • Dash of garlic powder
  • Dash of Smoked paprika
  • Dash of black pepper
  • 1/4 cup parmesan cheese
  • 4 to 5 large eggs
  • 1/2 cup shredded Mozzarella cheese

Instructions

  1. Warm oil in a large skillet over medium heat.
  2. Once the oil is warmed, add diced onions and cook for about 2 minutes.
  3. Stir in mushrooms and continue cooking until mushrooms are tender, about 4 to 5 minutes.
  4. Add garlic and cook for another 30 seconds.
  5. Add in tomato and marinara sauces, oregano, salt, chile powder, red pepper flakes, onion powder, garlic powder, smoked paprika, and pepper.
  6. Continue cooking over medium heat until mixture starts to boil.
  7. Set temperature to Low or simmer, cover pan and continue cooking for 20 to 30 minutes.
  8. Remove cover and stir in parmesan cheese.
  9. Break 1 egg in a small bowl. Using a large spoon, make a small hole in sauce and pour egg in, like a nest. Repeat with remaining eggs.
  10. Place cover over pan and cook over low to medium heat for about 10 to 20 minutes or until egg whites are set and yolks are cooked to preference.
  11. Sprinkle mozzarella cheese over the top about 2 minutes before removing cover so it can melt.
  12. Remove cover, turn off heat, and remove pan from burner.
  13. Serve immediately with bread or over biscuits.
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