Eggs in Purgatory: Shakshuka

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 52 min
Prep: 7 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 2 to 4 servings
LEVEL: Easy

ingredients

  • 1 (28 ounce) can crushed tomatoes with juices
  • 1 tablespoons kosher salt
  • 1/4 cup finely chopped fresh parsley leaves
  • 4 large eggs
  • Pita bread or baguette, for serving
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Directions

Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.

Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

Per serving (does not include bread): Calories 408; Total Fat 17 grams; Saturated Fat 4 grams; Protein 20 grams; Total Carbohydrate 42 grams; Sugar: 19 grams; Fiber 8 grams; Cholesterol 372 milligrams; Sodium 3879 milligrams

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  • on September 13, 2012

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    As I was growing up in the 50's and 60's my mom made a similiar breakfast dish. Instead of preparing all the tomato sauce listed, she used leftover spaghetti sauce. This was already made from a previous dinner and as a product of the depression, this little bit o sauce was not going to waste. All mom had to was warm up the sauce and fry the eggs. We sopped it up with a nice piece of toasted buttered bread and were filled for a good part of the day. Infact if there was lefover spaghetti we often used it in steda of the bread.

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