Easy Eggs in Purgatory

Eggs in Purgatory, also known as Shakshuka, is an easy one-pan vegetarian dish that is satisfying to serve for any meal. Fresh eggs are gently poached in a flavorful tomato vegetable sauce with aromatic spices. The egg yolks get nice and runny, oozing into the rich, warm ragu. Best of all, it is ready in less than 30 minutes.

Yield: 4 servings

Ingredients

2 tbsp olive oil
1 large red onion, diced
1 bell pepper, seeded and diced
1 cup of cauliflower, riced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1/4 tsp black pepper
28 oz. canned crushed tomatoes
1/4 cup chopped fresh cilantro or parsley, plus more for serving
4 The Farmer’s Cow Large Eggs
4 oz. crumbled feta cheese
5-6 basil leaves, roughly torn

Directions

Heat the olive oil over medium-high heat in a 12-inch, deep skillet. Sauté the vegetables until softened and browned, about 10 minutes, stirring occasionally.
Add the minced garlic, spices, salt, and pepper. Stir to coat and sauté until fragrant, about 1 minute.
Pour in the crushed tomatoes with juice and chopped herbs (reserve some for garnish) and stir together. Bring to a gentle simmer uncovered until thickened, about 10 to 15 minutes (or more depending on your stove).
Use a spoon to form 4 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until egg whites are set, about 4-7 minutes, depending on how runny you like the yolks.
Sprinkle with crumbled feta, the reserved chopped herbs, and top with the torn basil leaves. Serve with crusty bread or polenta and enjoy!

Date Posted: September 23, 2024