Name: Eggs in Purgatory (Italian Shakshuka)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 eggs; 400g San Marzano passata; 2 cloves garlic (sliced); 1 tsp chilli flakes; Extra virgin olive oil; Salt; Handful flat-leaf parsley; Crusty bread for serving

Recipes

Eggs in Purgatory (Italian Shakshuka)

By littlelane

Uova in purgatorio eggs poached directly in a spicy San Marzano tomato sauce with chilli and fresh basil. Italy's original shakshuka works equally well for breakfast, brunch, or a quick dinner with crusty bread for dunking. The sauce comes together in 15 minutes, the eggs in another five. Pure comfort food at its simplest and most satisfying.

LL

Written by

littlelane

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.