Can you still remember our Eggs in Purgatory post? We love it so much that we decided to search for other variations of it. Much to our surprise, this Shakshuka is a Middle Eastern-version that is usually eaten during breakfast. It involves the main ingredients – tomatoes and poached eggs. We didn’t include the meatballs in order to minimize the deviation from the original recipe. But this one has more spices and is hotter and spicier than the Eggs in Purgatory that we first tried. This is best eaten with a pita bread or just the Shakshuka itself in its own. It’s great, I swear!
Cooking this is as easy as cooking the Eggs in Purgatory but the difference in their taste is really prominent. You’ll be transported into different continents because of their distinct flavors. If you loved our Eggs in Purgatory, I’m sure you’ll come to love this one too! Let us know how it goes when you try this or give us a shout out if you know other Shakshuka variations. We love to try them all! 🙂
Shakshuka
Ingredients:
- 2 medium Yellow Onions, peeled and chopped
- 1 large Green Pepper, seeded and chopped
- 1 large Chile, seeded and chopped
- 7 cloves of Garlic, peeled and minced
- 1/4 cup Tomato Paste
- 3 large Tomatoes, chopped and seeded
- 1 Bay Leaf
- 2 1/2 tbsp. Sugar
- 1 1/2 tbsp. Salt
- 1 tbsp. Paprika
- 1 tbsp. Ground Cumin
- 1 1/2 tsp Ground Pepper
- 8-10 large Eggs
- Cooking Oil
Instructions:
- Heat the oil in a large skillet. Add the onions and sauté over medium heat for 5 to 10 minutes or until translucent.
- Add the bell peppers and chile and cook just until softened, 3 to 5 minutes.
- Stir in the garlic and tomato paste and sauté for another 2 minutes.
- Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin and pepper. Let the mixture simmer for 20 minutes.
- Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
- Serve warm and enjoy!
Whoa, just at the moment when I’m running out of breakfast ideas! Will definitely try, and looks so easy and hearty and super tasty.
LikeLiked by 1 person
It’s definitely those! Let us know how it turns out when you try this! Thank you so much for dropping by 🙂
LikeLike
I know how amazing this tastes! Simple but so yummy!!!
LikeLiked by 1 person
Indeed! Thanks for stopping by 🙂
LikeLiked by 1 person
You’re welcome! 🙂
LikeLiked by 1 person
Whoa good job, I made this as well before it’s great to see different methods being used on this dish.
LikeLiked by 1 person
Good to know that! Do you have the recipe in your blog? We’d love to try it as well! 🙂
LikeLike
Yeah I do
LikeLiked by 1 person
I’ll be sure to check your blog out. Thank you! 🙂
LikeLiked by 1 person
This looks great..it’s a family favourite at our place too..
LikeLiked by 1 person
Thanks! Where are you from? 🙂
LikeLike
Lived in the middle east for 15 odd years and would have this for breakfast at many of the cafes…until I started making it at home too..love this egg dish and I use crumbled feta and fresh cilantro as garnish too:))
LikeLike
Thanks for those tips! I am excited to try this again with cilantro and crumbled feta. Thanks again! 🙂
LikeLiked by 1 person
Looks amaiNf
LikeLiked by 1 person
Thanks 🙂
LikeLike