Eggs in purgatory (also known as shakshuka) is my favorite low-effort high-payoff brunch recipe to make for a crowd. I soft-cook eggs in a fiery seasoned tomato sauce to keep them moist and runny. Served in a cast iron skillet, this is the perfect easy breakfast to mop up with some crusty bread. It feels so elevated, and it’s healthy too!
Shakshuka Eggs
I can’t think of a tastier savory breakfast than eggs in purgatory. Creamy, runny eggs contrast beautifully with fresh and acidic tomato sauce. I seasoned the sauce with cumin, cinnamon, and chili flakes for a bit of Middle Eastern flavor, which is more similar to shakshuka, and it really warmed the whole thing up. Topped with tangy goat cheese, this is such a great addition to any brunch table.
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Variations
While I went for a more Middle Eastern shakshuka flavor profile, you can certainly take a more classic Italian approach, too. I recommend Italian seasoning, fresh basil, and red pepper flakes. A little feta or Parmesan would be delish! To make something more akin to Turkish Menemen, scramble the eggs.
Eggs in Purgatory Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 3 tablespoons olive oil
- 1 onion (minced)
- 2 cloves garlic (minced)
- 24 ounces whole peeled tomatoes (2 cans*)
- 1 cup cherry tomatoes (**)
- ½ teaspoon ground cumin
- 1 cinnamon stick
- 1 teaspoon chili flakes
- ½ cup water
- 1 tablespoon unsalted butter (⅛ stick, diced***)
- 5 large eggs
For Serving (Optional)
- ⅓ cup crumbled goat cheese (****)
- ¼ cup chopped fresh cilantro
- 5 slices toasted bread
Instructions
- In a cast iron skillet, heat the olive oil over medium heat.3 tablespoons olive oil
- Add the onion and garlic and sauté for 6 minutes, until golden brown.1 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, plus the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.1 cup cherry tomatoes, ½ teaspoon ground cumin, 1 cinnamon stick, 1 teaspoon chili flakes, ½ cup water
- 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
- Season with salt and pepper as desired. Sprinkle goat cheese and cilantro over the top. Serve with crusty bread to scoop up all that yummy sauce!⅓ cup crumbled goat cheese, ¼ cup chopped fresh cilantro, 5 slices toasted bread
Notes
- A 10-12 inch skillet works best. Too small and your sauce will be deep and the eggs won’t cook evenly; too large and the sauce may reduce too quickly.
- Make sure the skillet is well-oiled to avoid any hot spots.
- For a milder flavor, halve the chili flakes.
- The sauce should be thick and scoopable. If it reduces too much, add 1–2 tablespoons of water. If it looks thin, simmer uncovered for a couple minutes before adding the eggs.
- Crack each egg into a small bowl first, then slide it into the divot for cleaner placement and no shell pieces.
- The whites should be set but the yolks should still jiggle slightly.
- If you prefer runny yolks, start checking the eggs at the 7-8 minute mark. For firmer yolks, cook up to 12 minutes.
- This is meant to be eaten straight from the skillet with bread, almost like a dip with eggs baked in.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Eggs in Purgatory Step by Step
Prep: Gather the list of ingredients. Mince the onion and garlic, then dice the butter so it melts more easily into the sauce.
Sauté the Onion and Garlic: In a cast iron skillet, heat the 3 tablespoons of olive oil over medium heat. Add 1 minced onion and 2 minced cloves of garlic and sauté for 6 minutes, until golden brown.
Simmer the Tomatoes: Add 24 ounces (2 cans) of whole peeled tomatoes and smash them lightly with a wooden spoon. Add 1 cup of whole cherry tomatoes, ½ teaspoon of ground cumin, 1 cinnamon stick, 1 teaspoon of chili flakes, and ½ cup of water. Let everything simmer for 8-9 minutes on medium heat, or until slightly thickened. If the sauce over-thickens, add a bit more water. If it’s too thin, continue simmering until it thickens to your liking. Remember it will thicken a bit more while you cook the eggs, so don’t over-do it.
Poach the Eggs: Add 1 tablespoon of diced unsalted butter and let it melt into the sauce, stirring well. Use a wooden spoon to create 5 divots into the sauce for the 5 eggs. Add each egg into a divot and let them cook for 10 minutes, or until cooked through to your desired doneness. The whites should be set, but the yolks should still jiggle. If you prefer softer-set eggs, start checking around 7 minutes. For a firmer set, cook for 12 minutes.
Sprinkle with Cheese: Sprinkle ⅓ cup of crumbled goat cheese over the top, if desired. Sprinkle with salt and pepper and garnish with ¼ cup of minced fresh cilantro. Serve with 5 slices of toasted bread to soak up all that yummy sauce, and enjoy!
How to Store and Reheat
Eggs in Purgatory are best enjoyed right away, but you can refrigerate any extra shakshuka sauce for up to 3 days. To reheat, rewarm the sauce over medium-low heat, and cook a fresh egg directly in the sauce.
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