Recipes
Eggs in Purgatory (Italian Shakshuka)
It's pretty much a shakshuka without the peppers
Ingredients list:
- 3-4 tbsp extra virgin olive oil
- 3 cloves of garlic
- 1/2 white onion
- 1 red chilli
- 1 x 400g can of cherry tomatoes
- 3–4 eggs
- Bunch of parsley
Directions:
Difficulty: Easy
Feeds: 3-4 people
Cooking time: 15 minutes
- Prep the Aromatics: Finely dice white onion & red chilli. Thinly slice the garlic.
- Prepare the Parsley: Separate the parsley leaves from the stems. Roughly chop the leaves for garnish and set aside. Keep the stems whole for cooking.
- Sweat the Base: In a shallow pan, heat evoo. Add the garlic, onion, red chilli, and parsley stems. Cook on low heat until softened and fragrant.
- Add Tomatoes: Pour in the cherry tomatoes and season with salt & pepper to taste. Let simmer gently for 5–10 minutes, being careful not to break the tomatoes.
- Make Space for the Eggs: Remove the parsley stems. Use a spoon to create small dents in the tomato mixture, making room to nestle the eggs.
- Cook the Eggs: Crack the eggs into the dents and cook on low heat for 4–5 minutes, or until the whites are just set and the yolks remain runny.
- Finish & Garnish: Drizzle with more evoo e and garnish with the reserved parsley leaves before serving.
- Serve: Serve hot, optionally with crusty bread for dipping.
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