Shakshuka

This week has me making a light but filling dish – whether it’s Italian-spiced and called Eggs In Purgatory (Uova All’inferno / Uova in Purgatorio), or flavored with cumin and paprika and called Shakshuka (which, depending on who you talk to, is either Moroccan, Israeli, Palestinian, Ottoman, or North African, and is probably a mix of all cultures of that area), these poached eggs in spicy tomato sauce are the perfect light meal or midnight snack (it’s traditionally a breakfast dish, but I love the idea of having this in the evening).

If you love tomato-based sauces, but don’t necessarily want to have it with pasta, this should be totally up your alley. 
 
It’s pretty to look at, a little messy to eat, and totally sexy to watch people eat it with toast. It’s a fantastic second or third date dish to make for an at-home dinner date. I really hope you try this recipe, and try a variety of herb & spice combos, to see what sort of flavor profile you prefer most. 

For additional egg recipes to keep you on your low carb track, try my Chawanmushi, Ajitsuke Tamago (Ramen Eggs), or my Onsen Tamago recipes 🙂

Ingredients

• 1 Vidalia or sweet onion, chopped 
• 1 Bell pepper, chopped (red / yellow / orange) 
• Garlic 
• Olive oil 
• Salt & Pepper 
• 1 tsp Ground paprika 
• 1 tsp Ground cumin 
• ½ tsp Nutmeg 
• ½ tsp Cinnamon 1 Tblsp Tomato paste 
• 28 oz Crushed tomatoes 
• 2 – 4 Eggs 
• Crumbled feta (optional) 
• Cayenne or Red pepper flakes (to your level of spiciness) 

Directions

In a saucepan, add the chopped onion and a good glug of olive oil (approx 2-3 tblsp) and cook down over medium heat – you don’t want to burn the onions.

Dice one red / yellow / orange bell pepper (you’re selecting for color, so avoid the green ones for this recipe), and add to saucepan.

Add minced garlic, salt & pepper, and spices to taste. I have some recommended levels in the Ingredients list, but to be honest, this is a great time to experiment with the amounts of spice and heat you find to your liking – start small, and add things gradually. Tasting as you go is something we should all incorporate into our cooking rituals!

Add tomato paste and cook through with the onions, peppers, and spices until everything is evenly coated.

Add one 28oz can of crushed tomatoes. You can make your own crushed tomatoes, but a can also works great, for convenience. Cook down for about 10 minutes or more – the longer you cook this, the deeper the flavors get. This is such a great reheat recipe for that reason alone!

Portion into serving dishes, and add 1-2 eggs and feta cheese. Bake in an oven or in a toaster oven at 400 degrees for about 8-10 minutes or until the egg is cooked through to your preference (I recommend soft to medium, so the yolk is still runny).

Serve with toasted, buttered bread, and enjoy!