Eggs in Purgatory: Shakshuka
- 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
- Heat oil in a medium frying pan over medium heat.
- When it shimmers, add onion and cook until just softened, about 2 to 3 minutes.
- Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds.
- Add peppers and stir to coat.
- Add tomatoes and salt and bring to a simmer.
- Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
- Stir in half of the parsley, break the eggs over the tomatoes.
- Cover and continue to cook for about 7 to 8 minutes, until the eggs are set.
- Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.
- 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
vegetable oil, yellow onions, tomato paste, paprika, garlic, bell peppers, tomatoes, kosher salt, parsley, eggs, bread
Taken from www.foodnetwork.com/recipes/aida-mollenkamp/eggs-in-purgatory-shakshuka-recipe.html (may not work)