Eggs In Purgatory Shakshuka Food

EGGS IN PURGATORY (SHAKSHUKA)

Steps:

• Preheat oven to 400 degrees F.
• In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
• Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
• Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

EGGS IN PURGATORY

Steps:

• Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
• See all 50 recipes using pasta sauce.

EGGS IN PURGATORY

Steps:

• Preheat the oven to 200 degrees F.
• Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
• Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
• Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
• Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

EGGS IN PURGATORY: SHAKSHUKA

Steps:

• Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.

MEDITERRANEAN EGGS (SHAKSHUKA)

Steps:

• Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
• Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
• Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

SHAKSHUKA

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

EGGS IN PURGATORY

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer., Stir in tomatoes; bring to a boil. Reduce heat to maintain a simmer. With the back of a spoon, make four wells in sauce. Break an egg into each well. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with parsley. If desired, serve with polenta.