Eggs in Purgatory
I first heard of this at a restaurant and, intrigued by the name, had to order it! Also known by names such as Shakshouka, Menemen, and Pisto Manchego in various cultures, this is a simple dish of eggs poached in a spicy tomato sauce. Wherever it originated, it makes a quick, well-rounded breakfast when served over whole wheat toast. Add a simple salad alongside for a satisfying lunch or dinner. The spices definitely add a kick (especially the red pepper flakes!) - adjust to your liking.
Eggs in Purgatory
Eggs in Purgatory
4 slices whole wheat bread, toasted
1 Tbsp olive oil
1 tsp garlic, chopped
½ onion, chopped
1 can (14.5 ounce) diced tomatoes
1 tsp turmeric
1 tsp cumin
2 tsp chili powder
Red pepper flakes, pinch
½ tsp salt
¼ tsp pepper, ground
4 eggs
Fresh parsley, for garnish
Serving suggestion: over whole wheat toast
Heat olive oil in a medium non-stick skillet with a lid over medium heat. Add garlic and onion and cook for 2-3 minutes or until slightly softened. Add the tomatoes, turmeric, cumin, chile powder, red pepper flakes, salt and pepper. Cook until sauce is thickened, about 8-10 minutes, stirring occasionally. Crack eggs one at a time into a small dish and then gently pour egg onto tomato sauce. Cover skillet and cook for about 8 minutes or unit whites are set. (If your immune system is compromised cook a little longer until yolks are also set). Remove from heat, top with parsley and spoon egg and sauce onto toast.
Serves 4
