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! 🙂
- 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
- 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!