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Several sunny side up eggs in marinara sauce topped with basil.

Eggs in Purgatory (Italian Shakshuka)


  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 6 1x

Description

Eggs in Purgatory are a quick and spicy way to enjoy your eggs in the morning with Parmesan cheese and eggs poached in fiery tomato sauce.


Ingredients

Units Scale
  • 1 medium onion, chopped
  • 3 teaspoons garlic, minced
  • 2 jalapeño peppers, seeded and diced
  • 1 can (28 oz.) tomato sauce
  • 2 1/2 tablespoons sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne
  • Salt and pepper to taste
  • 6 large eggs
  • 1/4 cup Parmesan, grated
  • 1 tablespoon fresh basil, chopped

Instructions

  1. In a 10″ skillet over medium-high heat, saute onions, garlic and jalapenos and cook until soft about 3-5 minutes.
  2. Pour in tomato sauce and add sugar, paprika, cumin, cayenne and salt and pepper to taste. Bring to a gentle simmer.
  3. Lower heat to medium and crack the eggs in one at a time and simmer until they are cooked the way you want them. For runny yolks, about 5-6 minutes.
  4. Remove from heat and sprinkle with cheese and basil.
  5. Dish and serve hot with crusty bread for dipping.
  6. Enjoy!

Notes

  • For the classic eggs in purgatory recipe, leave out the jalapenos, cumin and smoked paprika and maybe substitute cayenne with red pepper flakes. 
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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