Shakshuka is eggs poached in a thick, delicious tomato sauce. The sauce is rich, seasoned, and utterly addictive. Mop it all up with some crusty bread! This is so easy to make and so good to eat!
What’s in this Shakshuka Recipe?
Eggs In Purgatory goes by many names and has many recipe variations. My recipe packs the sauce with seasoning and it’s topped with goat’s cheese, it’s the perfect brunch!
- Olive Oil: Helps the garlic and onion sauté without burning.
- Onion and Garlic: Add an earthy, slightly sweet flavor.
- Tomatoes: A combination of whole peeled canned tomatoes and fresh cherry tomatoes packs a punch!
- Spices: Cumin, cinnamon, and chili flakes give this dish a warm, spicy flavor.
- Butter: Adds richness to the sauce.
- Eggs: Poach in the sauce to create a creamy, delicious meal.
Pro Tip: Top your eggs with goat cheese and cilantro for a next-level delicious meal!
Variations on Shakshuka Eggs
To make this shakshuka spicier, add some cayenne pepper to the spice mix. You can also add diced bell peppers and turmeric to the sauce for a more traditional Middle Eastern shakshuka. For a more traditional Eggs in Purgatory (or Italian Shakshuka), try adding some Italian spices or topping it with basil. To make a more traditional menemen, scramble the eggs!
Shakshuka, often also called Eggs in Purgatory or Menemen, is a delicious dish consisting of eggs poached in a thick, seasoned tomato sauce. Recipes can vary somewhat depending on where in the world you are, but this is my take on the popular dish!
Yes! This dish is chock full of protein, potassium, vitamin C, vitamin A, and iron. Be careful, though, as eggs are high in cholesterol and saturated fats, so they should be consumed in moderation.
They’re all really variations on the same concept. My recipe is a bit of a blend of shakshuka and eggs in purgatory, drawing on both Italian and Middle Eastern flavors. Traditional Shakshuka has more warm Middle Eastern spices and usually has bell peppers. Traditional eggs in purgatory tends to go simpler on the spices and often has basil. Menemen is more like shakshuka, but it usually contains scrambled eggs instead of poached.
How to Store and Reheat Egg Shakshuka
This dish is best enjoyed right away, but you could refrigerate extra tomato sauce for up to 3 days. To Reheat, rewarm the recipe and serve it with a freshly cooked egg.
What to Serve with Shakshuka
Bread! Serve it with sourdough bread that’s toasted until crispy. You can use the toast to help swipe up all of that delicious seasoned tomato sauce as you eat your eggs in purgatory.
Shakshuka (Eggs in Purgatory)
Ingredients
- 3 tablespoons olive oil
- 1 onion minced
- 2 cloves garlic minced
- 24 ounces whole peeled tomatoes 2 cans (800 grams)
- 1 cup cherry tomatoes
- ½ teaspoon ground cumin
- 1 cinnamon stick
- 1 teaspoon chili flakes
- ½ cup water
- 1 tablespoon unsalted butter (⅛ stick)
- 5 large eggs
- ⅓ cup goat cheese optional, for topping
- ¼ cup cilantro optional, for topping
- 4 slices toasted bread optional, for serving
Equipment
Instructions
- In a cast iron skillet, heat the olive oil over medium.3 tablespoons olive oil
- Add the onion and garlic and sauté for 6 minutes, until golden brown1 onion, 2 cloves garlic
- Add the whole peeled tomatoes and smash them lightly with a wooden spoon.24 ounces whole peeled tomatoes
- Add the whole cherry tomatoes.1 cup cherry tomatoes
- Add the cumin, cinnamon stick, chili flakes, and water.½ teaspoon ground cumin, 1 teaspoon chili flakes, 1 cinnamon stick, ½ cup water
- Let everything simmer for 8-9 minutes on medium heat.
- Add the butter and let it melt.1 tablespoon unsalted butter
- Use a wooden spoon to create 5 divots into the sauce for the eggs.
- Add each egg into a divot and let them cook for 10 minutes.5 large eggs
- Sprinkle goat cheese over the top, if desired.⅓ cup goat cheese
- Sprinkle with salt and pepper.
- Garnish with cilantro.¼ cup cilantro
- Serve with some bread on the side and enjoy!4 slices toasted bread
Notes
- Use a wooden spoon to make 5 holes for the eggs.
- Best served immediately with crusty bread.
- Nutritional information does not include optional ingredients.
Angelina says
This is definitely my family’s kind of a dish! It’s great for Fridays in Lent, & we’d also love it on one of our Breakfast for Dinner evenings. Sounds scrumptious! Thanks 🙂
Becky Hardin says
That’s so awesome to hear! I’m glad you all love it!
zoe says
was just wondering – does the recipe call for two 24oz cans of tomatoes, or 24oz total (2 12oz cans)?
Becky Hardin says
24 ounces total!