Italian Shakshuka
This Italian Shakshuka or Eggs in Purgatory dish is made with eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich, spicy tomato broth. It’s so satisfying and delicious you’d never guess it’s made from just a few simple ingredients.
- Prep time: 5 min
- Makes: 4 to 6
- Cook time: 20-25 min
Nutritional Information
- Calories 340
- Potassium* 200 mg
- Saturated Fat 3 g
- Fat 10 g
- Cholesterol 205 mg
- Carbohydrates 43 g
- Fibre 3 g
- Sugars 7 g
- Protein 17 g
- Sodium 830 mg
Ingredients
- 500 ml / 2 cup
- Stefano Faita arrabiata sauce or similar
- 1 tbsp / 15 ml
- chopped Italian parsley
- 1 tsp / 5 ml
- dried oregano
- 6
- Naturegg Omega Plus Solar Free Range large eggs
- pinch
- Salt to taste
- dash
- Crushed chili, to taste
- 4 tbsp / 60 ml
- grated Parmesan cheese
- 4 to 6 slice
- Toasted country bread
Directions
In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.
Break the eggs one by one over the sauce and cook until the whites set.
Add salt and crushed chili to taste.
Garnish with Parmesan cheese and serve with country bread and some greens.
Tips
Add 1 tbsp curry powder, 1 tbsp paprika, 1 tsp cumin seeds and top with feta cheese for a Middle Eastern / North African twist.
Customize further by adding 1 cup fresh spinach or topping the shakshuka with 2 sliced avocados.
Naturegg Omega Plus Solar Free Range
Nutritionally enhanced eggs produced by free range birds who live in solar-powered barns with outside access.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.