Eggs in Purgatory

The name of this dish is so representative of the feeling it invokes. Eggs in purgatory, another version of the Mediterranean dish Shakshouka, are spicy, tangy and bursting with flavour. This one-pan meal is great for breakfast, an easy brunch or even a wholesome dinner. Something about the soft gooey eggs make you feel at home, and the rest of it – well, let’s leave you to find out how drool worthy it is.

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Ingredients

  • 2 tbsp Saucery Harissa
  • 2 tbsp Olive oil
  • 1 x Medium onion, finely chopped
  • 3 x Medium tomatoes, finely chopped
  • 4 tbsp Tomato puree
  • 3-4 Basil leaves, roughly chopped
  • 2 tsp Chopped parsley
  • 2 tsp Crushed Pepper
  • 2 x Eggs
  • Salt, pepper, to season


Method

  • Heat olive oil in a skillet over medium heat. Add the onions and saute for 2 mins until slightly brown. Add the tomatoes.
  • Cook this for 15 mins over medium flame until the tomatoes are well cooked and saucy. Add the tomato puree followed by basil and parsley.
  • Stir in the Saucery Harissa and crushed pepper into the sauce. Now, break the eggs in the pan, over the sauce and cover it. Cook until the top of the eggs set. Sprinkle some salt and pepper to season.
  • Serve hot in the same pan along with toast.

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