Eggs In Purgatory – Italian Shakshuka
This Italian dish was inspired by the North African Shakshuka and is perfect as a brunch or summer dinner entrée.
Made with Crushed tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
30 min (COOK TIME: 5 min / PREP TIME: 25 min)
extra virgin olive oil
minced yellow onion
Mutti® Crushed Tomatoes
(14 oz. Polpa)
of crushed red pepper flakes
finely grated Parmigiano Reggiano
torn basil leaves
Toasted bread or focaccia
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Eggs In Purgatory – Italian Shakshuka: Method
- Warm the olive oil in a large frying pan over medium high heat until it ripples. Add the garlic and cook, stirring occasionally until golden, about 1 minute. Remove the garlic and discard. Add the onions and cook, stirring until soft and translucent, 8 minutes.
- Add the tomatoes, crushed red pepper flakes and salt to taste. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes. Check the thickness by pulling a wooden spoon across the bottom of the pan; if it stays separated, it’s done.
- Make 8 indentations in the sauce. Break the eggs, one by one, into a teacup, and with the spoon, add one egg into each indentation. Cover and cook until the whites of the eggs are firm but the yolks are still runny, about 3 to 4 minutes.
- Dividing evenly, spoon the tomato sauce and two eggs onto each plate and sprinkle with Parmigiano and torn basil. Serve eggs in purgatory immediately with toasted bread or focaccia.