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A beautifully presented shakshuka dish with poached eggs served in a skillet with toasted bread

Eggs in Purgatory Recipe

Shakshuka is an easy one-pan meal that's perfect for breakfast, lunch, or dinner. This dish features hearty vegetables simmered in a rich, flavorful tomato sauce, topped with gently poached eggs, and served with toasted bread. Here’s how to make it:
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Italian
Servings 3
Calories 255 kcal

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.
    This image shows diced onions, red bell peppers, and potatoes cooking in a skillet with oil, creating the flavorful base for the shakshuka sauce.
  • 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.
    This image shows minced garlic being added to the cooked vegetables, followed by crushed tomatoes, as the sauce begins to come together with added seasonings for a rich and flavorful tomato base.
  • Reduce the heat to low, cover the skillet, and let the sauce simmer for about 3-4 minutes.
    This image shows the tomato sauce simmering in the skillet, blending flavors from the vegetables, spices, and seasonings, preparing for the addition of eggs.
  • 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.
    This image shows eggs being carefully cracked into the simmering tomato sauce, with small wells made in the sauce for poaching the eggs to perfection.
  • Top with fresh cilantro or parsley, and serve immediately with a side of toasted bread. Optionally, add sliced avocado or cheese for extra flavor.
    This image shows the finished shakshuka served hot in the skillet, with perfectly poached eggs, garnished with fresh cilantro and served with toasted bread on the side.

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.
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