Italian Shakshuka, or Eggs in Purgatory!

Italian Shakshuka, or Eggs in Purgatory!

Italian Shakshuka, or Eggs in Purgatory!

Soft-boiled eggs simmered in a hearty tomato sauce with herbs, garlic, and red pepper flakes for flavor. This recipe for Eggs in Purgatory just calls for a few ingredients and is great for breakfast, brunch, lunch, or even dinner!

What is required to cook eggs in hell?
Olive oil: We’re going to infuse it with tastes by starting with cold oil in a chilly pan.
Fresh garlic: The base of this dish is made up of fresh garlic and crushed red peppers.
Use as much or as little of the red pepper flakes that have been crushed. Here, there is no right or wrong response.
sliced up onions: Those onions

will cook in the olive oil that has been infused with garlic to improve the sauce.
Crushed tomatoes: I feel that crushed tomatoes work best in this recipe. However, I do recommend giving them a short whirl in a blender so they breakdown into a chunky sauce before serving. Whole tomatoes or even chopped tomatoes may work.
For this dish, I used basil and parsley that had just been cut. If you have a herb garden and utilize locally grown herbs, bonus points!
Eggs: Depending on your demands, you may use 5 to 6 eggs. As a supper, this recipe may feed 3–4 people.

Crusty bread: I enjoy baking a batch of my no-knead bread, slicing it, sprinkling it with olive oil, and rubbing a chopped clove of garlic on it as it is still hot from the grill pan. That just provides the tastiest flavor!
Cast iron skillet with sautéed onions and tomato sauce

In purgatory, here’s how you prepare eggs the Italian way:the oil with flavor. Take your time and slowly infuse the oil as the first step. Start by heating up some cold oil in a heavy bottom skillet. Red pepper flakes and minced garlic are added, and the pan and oil are heated on low. When the oil begins to heat up, the garlic will begin to boil softly if you stir it occasionally. You are now prepared to continue. The onions should be sautéed for 3–4 minutes, or until they soften, on medium-high heat.

The sauce should simmer. Next, include the tomato paste and salt to taste. Then, add the chopped parsley and basil, and boil the sauce for a few minutes over medium-low heat. Before continuing, let the sauce boil and thicken.
At the appropriate time, add the eggs. Create a well with a spoon after the sauce is finished. You will break an egg into a clean dish and carefully lower the egg into the well to see whether it holds (you may need to make the well more pronounced ounce again before adding the egg.) Then, repeat these steps with the other eggs.

Cook the eggs while covering them. If you want runny eggs, cook them for a short while; if you prefer more firm eggs, cook them longer.
The bread is toasted: Olive oil should be applied to bread pieces while the eggs are frying. Toast the bread until it is done to your preference on both sides on a hot cast iron pan or grill/griddle. If desired, rub with the cut side of a garlic clove and season with a little Maldon salt.

Italian Shakshuka, or Eggs in Purgatory!

Soft-boiled eggs simmered in a hearty tomato sauce with herbs, garlic, and red pepper flakes for flavor. This recipe for Eggs in Purgatory just calls for a few ingredients and is great for breakfast, brunch, lunch, or even dinner!

Ingredients

Olive oil, 3 tablespoons
4 minced garlic cloves
1/2 to 2 tablespoons of red pepper flakes, crushed (to preference)
1/4 cup of onions, finely chopped
28 ounces of crushed tomatoes in one can
two tablespoons. Each: minced basil and parsley, plus enough for serving
5 to 6 big eggs
to serve, don’t knead the bread.

Instructions
SAUCE: Obtain a large skillet with a cover. Start by adding the olive oil, minced garlic, and red pepper flakes to a chilly skillet. Cook over low heat for five minutes, turning periodically to prevent burning. Then turn up the heat to medium-high, add the onions, and cook for an additional 3 to 4 minutes while stirring. Add the tomatoes and sprinkle salt over everything generously. When it reaches a simmer, add the chopped parsley and basil and continue cooking on medium-low heat. Simmer for a further 12 to 14 minutes.

Crack one egg and place it in a bowl. In the sauce, create a well with the back of a spoon. The sauce has diminished after 30 to 40 seconds if the well holds. In the event that it doesn’t, let it cook for a few minutes longer. The cracked egg is then carefully added into the created divot. With the remaining eggs, repeat this. If you want runny yolks, simmer the eggs covered for 2-3 minutes; for more hard eggs, cook the eggs for an additional 1-2 minutes.

BREAD: Brush the bread with a little olive oil and toast it on a hot grill or griddle while the eggs are cooking. If you want to make it especially exceptional, rub with a sliced clove of garlic and season with a little Maldon salt.
FINISH: When the eggs are finished cooking, serve them garnished with more chopped basil or parsley, fresh parmesan, and salt & pepper to taste.