Eggs in Purgatory (Shakshouka/Chakchouka)
Prep Time
15minutes
Cook Time
10minutes
Prep Time
15minutes
Cook Time
10minutes
Ingredients
  • 6 eggs
  • 2 ripe tomatoessliced
  • 1/2 red bell peppersliced
  • 1 small oniondiced
  • 1/4 cup fresh parsleychopped
  • 3 cloves of garlicdiced
  • 1/2tsp cumin seeds or powder
  • pinch of cayenne pepper(optional)
  • salt and pepper
  • olive oil
Instructions
  1. In a large saucepan, heat up 1 to 2 tbsp of olive oil over medium heat. Once the pan is warm, add the garlic and onions. Once the onions are translucent, add the cumin seeds/powder. Let the cumin simmer with the onions for a few moments. If you’d like to kick it up a notch, now would be a good time to add a pinch of cayenne pepper.
  2. Add the tomatoes, parsley, and bell pepper. Stir together, and let cook until the tomatoes are soft.
  3. Drop the eggs in one by one, on top of the mixture in the saucepan. When you place the eggs in the pan, spread them evenly so that you can see the yolks all across the pan.
  4. Sprinkle salt and pepper to taste. When the whites of the eggs are no longer runny, the dish is ready. You can serve directly from the saucepan, or you can remove it to a plate (although it is tricky to get it out of the pan).
  5. Serve with warm pita bread. Enjoy!