Eggs in Hell, also known as Shakshuka or Eggs in Purgatory, is a spicy Middle Eastern dish that’s as bold in flavour as it is in its name. The dish gets its fiery reputation because the eggs are poached in a robust, spicy tomato sauce.
But don’t let the word “Hell” scare you off—you have full control over the spice level, so it can be as mild or as hot as you like.
This dish is a wonderful mix of rich tomato sauce and warm, runny eggs. The combination creates a harmony of flavors, where the heat and spice of the sauce are perfectly balanced by the richness of the eggs.
It’s a dish that has been a favourite of mine for a long time, and I never seem to get enough of it.
Over the years, I’ve tried different variations, playing around with various vegetables, spices, and cooking methods, but the recipe I’m sharing with you today is the one that truly nails it.
It’s got just the right amount of heat, and every bite is bursting with flavor. Whether you’re a spice lover or prefer something a bit milder, this version of Eggs in Hell is sure to hit the spot.
Eggs in Purgatory Recipe
Ingredients
- 2 tbsp Vegetable oil
- 5-6 Eggs preferably at room temperature
- 1 medium Onion diced
- 1/2 Red bell pepper diced
- 1 medium Potato diced
- 4 cloves Garlic minced
- 1 28-ounce can Crushed tomatoes
- 1/2 tsp each Salt pepper, sugar (adjust to taste)
- 1/2 tsp each Paprika cumin
- Fresh Cilantro or parsley for garnish
- Sliced avocado and/or cheese Feta, Parmesan, Mozzarella, etc., optional garnish
- Toasted bread for serving
Instructions
- Heat the oil in a skillet over medium heat. Add the diced onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
- Add the minced garlic and cook until fragrant, about 1 minute. Then, stir in the crushed tomatoes, salt, black pepper, sugar, paprika, and cumin until everything is well combined.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 3-4 minutes.
- Using a wooden spoon, make small wells in the sauce and carefully crack in the eggs. Lightly season the eggs with salt and pepper.
- Cover and cook on low heat for about 5-8 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Top with fresh cilantro or parsley, and serve immediately with a side of toasted bread. Optionally, add sliced avocado or cheese for extra flavor.
Notes
- Use Room Temperature Eggs: Allowing the eggs to reach room temperature before cooking helps them cook more evenly and prevents the yolks from hardening too quickly.
- Customize the Spice Level: Adjust the amount of paprika and cumin to suit your taste. For a spicier kick, consider adding a pinch of chili flakes or a dash of hot sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 255 kcal |
| Carbohydrates | 15g |
| Protein | 10g |
| Fat | 17g |
| Cholesterol | 186mg |
| Sodium | 1044mg |
| Potassium | 765mg |
What Type Of Sauce Should I Use For Eggs In Hell?
Eggs in Hell is typically made with a spicy tomato sauce. You can use a store-bought marinara or make your own from scratch by simmering tomatoes with garlic, onions, chili flakes, and herbs like basil and oregano. If you like it extra spicy, feel free to add more chili flakes or even some hot sauce.
Can I Make Eggs In Hell Less Spicy?
Yes, you can easily adjust the spice level to suit your taste. To make the dish less spicy, reduce the number of chili flakes or omit them altogether. You can also use a milder tomato sauce or add a bit of cream or cheese to balance out the heat.
How Do I Know When The Eggs Are Cooked?
The eggs in Eggs in Hell are typically poached directly in the tomato sauce. You’ll know they’re ready when the whites are set and the yolks are still slightly runny. This usually takes about 5-7 minutes. If you prefer firmer yolks, you can cook them a bit longer until they reach your desired consistency.