Eggs in purgatory (aka Shakshuka) looks and sounds fancy, but don’t let the name fool you! This traditional shakshuka recipe makes the ultimate comfort food, with perfectly poached eggs simmered in a slightly spicy and garlicky tomato sauce. It feels like fine dining, but this easy Shakshuka recipe also makes a quick weeknight meal.
Serve it with some warm, crusty bread to mop up the sauce, and you’ve got a simple, no-fuss meal that’s sure to impress.
Eggs in purgatory is a simple dish that works any time of the day. It’s quick enough for a busy weekday breakfast food, but also satisfying enough to be a great dinner. Plus, it’s made from ingredients you probably already have in your pantry!
Whether you like your eggs super runny or more on the well-done side, the tomato sauce adds a rich, tangy balance that makes each bite unforgettable.
This is one of our favorite brunch or “breakfast for dinner” dishes. It’s a nice savory option to accompany Instant Pot Lemon Blueberry French Toast Casserole and Air Fryer Caramel Apple Stuffed Donuts.
Ingredients
- Olive oil: High-quality olive oil makes a huge difference in this easy recipe because it’s the base for the dish.
- Onion: The chopped onions create both a sweet and savory base for the sauce. You can really use any onion you want here, though I like to use red onion for this recipe. The onions add depth of flavor to the tomato sauce.
- Tomato sauce: Tomato sauce provides that tangy, rich sauce for the eggs to poach in. I use my Instant Pot tomato sauce, but I’m going to be honest and say that I have cheated and used whatever tomato sauce is on sale at the grocery store. You can also use canned tomatoes or diced and pureed fresh tomatoes. Depending on the sauce, you may need to squeeze in a tablespoon or two of tomato paste. If you find your tomato sauce to be too acidic, add a pinch of sugar to balance it out.
- Garlic: Minced garlic adds so much aroma and flavor to the sauce. The recipe calls for just one clove, but if you love garlic, you can adjust accordingly. Jarred minced garlic is fine, but I also use fresh garlic cloves pressed with a garlic press.
- Red pepper flakes: These bring a little heat to the dish. Adjust the amount to suit your own tastes. Red pepper flakes can make for a very spicy tomato sauce, so less is more in this case. You can make it an even more spicy sauce by adding some cayenne pepper.
- Salt & pepper: Simple seasonings, but they make a big difference in this dish. Again, adjust according to taste. I use kosher salt and black pepper, but it doesn’t make a difference if you prefer table salt or white pepper.
- Fresh parsley: Fresh parsley brightens up the Shakshuka and balances out the richness of the sauce. Half goes in to add another level of flavor to the sauce. Save the other half for the garnish.
- Eggs: This is the best part of the dish. Because the eggs are poached directly in the tomato sauce, they absorb all of those delicious flavors while their yolks stay creamy and rich.
- Parmesan cheese: Optional, but used for garnish at the end. Because I don’t know about you, but in my house we believe that there is no such thing as too much cheese.
See the printable recipe card below for full ingredient quantities and nutrition information.
Instructions
Start by heating olive oil in a cast iron pan or nonstick large skillet over medium heat. Avoid using high heat because you don’t want the onions to burn when you put them in. Once it’s good and hot, toss in the chopped onions. Stir while cooking the onions in the oil for a few minutes until they soften and get translucent.
Next, stir in the tomato sauce, minced garlic, red pepper flakes, salt, and pepper. Sprinkle in half the parsley at this point too so that the flavor can infuse the rich tomato sauce. Let everything simmer for about 5 minutes so the sauce thickens slightly and the flavors have time to come together.
Use the back of a spoon to create small wells in the sauce. It doesn’t need to be a huge well, but a large spoon is about the right size. Gently crack the eggs into the wells. Repeat with the remaining eggs, then switch to low heat, cover the skillet and let the eggs cook in the sauce for about 4-6 minutes, depending on whether or not you like runny yolks. I don’t mind runny egg yolk, but I definitely don’t want runny whites of the eggs so I usually leave mine in a little longer.
Once the eggs are just about set, sprinkle the finished dish with grated parmesan and the rest of the fresh parsley. Serve it up with some crusty bread for dipping, and you’ve got a tomato dish that’s hearty, flavorful, and comforting.
Pro Tip: Cook to your yolk preference: If you like soft eggs, check the eggs after about 4 minutes. If you prefer them more set, let them simmer in the tomato base a couple more minutes. You can even finish the dish under the broiler for a slightly crispier top!
Variations and Substitutions
Substitute the tomato sauce: If you’re out of tomato sauce or want a chunkier texture, canned diced tomatoes or crushed tomatoes work great too. Just make sure to adjust the simmering time so the sauce thickens up.
Switch up the greens: If parsley isn’t your thing, try adding some different fresh herbs to the dish. If you just want to add some more veggies to the kids’ diets, you can sneak in some spinach or escarole and let it wilt before adding the eggs. Some people also like to add green bell peppers. Just remember that anything you add will make for a more chunky sauce, so if you have picky kids, cut them into smaller pieces.
Add more protein: There are so many variations of shakshuka. I’ve seen sausage shakshuka, chickpea shakshuka, chorizo shakshuka, green shakshuka…the list goes on and on. Toss in your favorite additions to this amazing dish before you crack in the eggs for a heartier meal.
Spice it up: If you like things spicy, adjust the amount of red pepper flakes, or drizzle in some hot sauce at the end for an extra kick. A pinch of smoked paprika can also bring a warm, smoky note to the dish.
Storage
Store leftovers for up to 3 days in an airtight container in the refrigerator. The sauce will reheat just fine, but the egg yolks won’t have the same consistency after refrigeration and reheating.
To freeze, make the sauce ahead of time and freeze without the eggs.
Top tip
While the traditional eggs in purgatory recipe is fantastic on its own, there are many variations to this recipe that are equally as tasty. Don’t be afraid to mix things up. You might just come up with your favorite new meal!
FAQ
Shakshuka is traditionally served with a nice crusty bread to mop up the sauce. It also lends itself well to sturdy pita chips.
Depending on what you add to it, Shakshuka is very healthy. Eggs and vegetables are nutritious and beneficial to your health.
Yes, this is a vegetarian dish as written in the recipe. Due to the eggs, Shakshuka is not vegan.
There really is no other way to make the traditional shakshuka recipe for many people without simply using numerous skillets at the same time.
Looking for other easy dinner ideas? Try these:
- Creamy Sausage Orzo Skillet
- Easy Instant Pot Chicken Fajitas With Peppers and Onions
- Easy Instant Pot Swedish Meatballs
- Easy and Delicious Utica Greens
Serving Suggestions
These are my favorite recipes to serve with Traditional Shakshuka:
Traditional Shakshuka (Eggs in Purgatory)
This traditional shakshuka (eggs in purgatory) recipe makes the ultimate comfort food, with perfectly poached eggs simmered in a slightly spicy and garlicky tomato sauce. It feels like fine dining but this easy Shakshuka recipe also makes a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 cup tomato sauce
- 1 clove minced garlic
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley chopped
- 4 large eggs
- 1/4 cup grated parmesan cheese
Instructions
- Drizzle olive oil into a skillet set over medium heat. Once the olive oil is nice and hot, add in the onions and cook until tender, about 3 minutes.
- Stir in the tomato sauce, minced garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.
- Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Repeat with the remaining eggs.
- Garnish with parmesan cheese and remaining parsley.
Notes
- Substitute the tomato sauce: If you’re out of tomato sauce or want a chunkier texture, canned diced tomatoes or crushed tomatoes work great too. Just make sure to adjust the simmering time so the sauce thickens up.
- Switch up the greens: If parsley isn't your thing, try adding some different fresh herbs to the dish. If you just want to add some more veggies to the kids' diets, you can sneak in some spinach, or escarole and let it wilt before adding the eggs. Some people also like to add green bell peppers. Just remember that anything you add will make for a more chunky sauce, so if you have picky kids, cut them into smaller pieces.
- Add more protein: There are so many variations of shakshuka. I've seen sausage shakshuka, chickpea shakshuka, chorizo shakshuka, green shakshuka...the list goes on and on. Toss in your favorite additions to this amazing dish before you crack in the eggs for a heartier meal.
- Spice it up: If you like things spicy, adjust the amount of red pepper flakes, or drizzle in some hot sauce at the end for an extra kick. A pinch of smoked paprika can also bring a warm, smoky note to the dish.
- Cook to your yolk preference: If you like soft eggs, check the eggs after about 4 minutes. If you prefer them more set, let them simmer in the tomato base a couple more minutes. You can even finish the dish under the broiler for a slightly crispier top!
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