Eggs In Purgatory
This pantry dinner is perfect for those last-minute meals, and it's so delicious that you can even serve it to your friends. Think of it as a slightly spicy and incredibly savory version of Shakshuka. Even if you're not a fan of anchovies, we highly recommend including them in this recipe. We promise that it won't taste like fish at all! The anchovies melt into the tomatoes, adding a wonderfully savory flavor that even those who dislike fish will enjoy.What's the background of this dish?It's a beloved dish in Southern Italy, specifically Naples. It's made with affordable ingredients that can feed a large number of people. While we're not delving into religious matters, the name "Eggs in Purgatory" has a symbolic significance. Some say the eggs represent lingering souls in a sauce that symbolizes purgatory.What sets Shakshuka apart from Eggs in Purgatory?Italian Uova in Purgatorio features a tomato base with the addition of anchovies (sometimes), garlic, and red pepper flakes (a key ingredient), with eggs nestled into the sauce. On the other hand, the North African Shakshuka, often found in Middle Eastern cuisine, includes onions and warmer spices like paprika and cumin.How should you enjoy this dish?We believe this recipe is suitable for any meal. Whether for breakfast or dinner, serve this Shakshuka with Texas toast or spread it on a plain toasted bagel for a sandwich. It's also fantastic served over rice or even your favorite pasta. Can you make it ahead of time? While we love make-ahead meals, this dish is best enjoyed right away. The cooked eggs with their runny yolks won't hold up well if prepared in advance. Luckily, this is a quick and straightforward recipe that can be made on the spot.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 anchovy filets, chopped (optional)
- 1/2 tsp. crushed red pepper flakes, or less, depending on heat preference
- 1 (28-oz.) can whole tomatoes
- 2 tbsp. butter
- Kosher salt
- Freshly ground black pepper
- 1 sprig basil
- 1/4 c. freshly grated Parmesan, plus more for serving
- 6 room temperature large eggs
- 3 basil leaves, torn, for garnish
Instructions
- In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.
- Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.
- Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.
- Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.
Nutrition
Calories: 357kcalCarbohydrates: 6gProtein: 21gFat: 26gSaturated Fat: 11gCholesterol: 404mgSodium: 357mgPotassium: 709mgFiber: 5gSugar: 7gCalcium: 313mgIron: 4mg
Tried this recipe?Let us know how it was!