Eggs in Purgatory: Shakshuka Recipe

Name: Eggs in Purgatory: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 yellow onions, finely chopped; 1 tablespoon tomato paste; 2 tablespoons harissa paste or 1 tablespoons smoked paprika; 3 medium garlic cloves, minced; 4 medium jarred roasted bell peppers, small dice (about 1 cup); 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

Servings: persons

1 tablespoon vegetable oil
1/2 yellow onions, finely chopped
1 tablespoon tomato paste
2 tablespoons harissa paste or 1 tablespoons smoked paprika
3 medium garlic cloves, minced
4 medium jarred roasted bell peppers, small dice (about 1 cup)
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

1
Heat oil in a medium frying pan over medium heat.
2
When it shimmers, add onion and cook until just softened, about 2 to 3 minutes.
3
Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds.
4
Add peppers and stir to coat.
5
Add tomatoes and salt and bring to a simmer.
6
Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
7
Stir in half of the parsley, break the eggs over the tomatoes.
8
Cover and continue to cook for about 7 to 8 minutes, until the eggs are set.
9
Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
10
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

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 yellow onions, finely chopped, 1 tablespoon tomato paste, 2 tablespoons harissa paste or 1 tablespoons smoked paprika, and more.

Yes, Eggs in Purgatory: Shakshuka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs in Purgatory: Shakshuka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions