Shakshuka, aka Eggs in Purgatory, is a rich, savory, and delicious breakfast or brunch dish! Perfectly-cooked eggs swim in a spiced tomato sauce with garlic, cumin, and chili flakes.
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.
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
Video
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.
Storage: Eggs in Purgatory are best enjoyed right away, but you can refrigerate extra tomato sauce for up to 3 days. To Reheat, rewarm the sauce and serve it with a freshly cooked egg.