Shakshuka
Serves 3
Pair with...
This recipe consists of eggs poached in a spicy marinara sauce. Often called ‘eggs in purgatory’, this is a favorite Mediterranean dish found in Italy, Greece, North Africa and the Israeli region where it is called shakshuka.
This is great for breakfast or brunch; for one person or a group. Have some warm, crusty bread on hand and dig in. The best part is that if you’re really lazy, just heat up some jarred marinara sauce instead of making your own. You can also make an individual serving by scaling down the recipe. Adjust the heat, try different ingredients and get creative!
Ingredients
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 2 large cloves garlic, 1 thinly sliced and 1 halved
- Pinch of red-pepper flakes, more to taste and for serving
- 1 (28-ounce) can diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, more to taste
- 6 eggs
- Grated parmesan cheese, for garnish
- Chopped basil or parsley, for garnish
- Toasted pepitas, for garnish
- Crumbed goat cheese, for garnish
Preparation
In a large skillet with a lid, heat oil over medium-low heat.
Add the sliced garlic and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute.
Stir in tomatoes, salt and pepper.
Simmer until the tomatoes break down and thicken into a sauce, 20 to 25 minutes.
Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot.
Turn the heat to low and cover the pan.
Cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks.
While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the remaining cut garlic clove, drizzle with oil, and sprinkle with salt.
To serve, garnish the eggs then spoon onto plates or into shallow bowls.
Serve with garlic toast and pass pepper flakes at the table.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!