I have never been a huge breakfast person. I feel like everyone tends to have the same things over and over for breakfast. Eggs, bacon, sausage, fruit and repeat. My husband and kids always want a big breakfast on the weekend, but it just bores me. Eggs in Purgatory, or Shakshouka, is one breakfast dish that I can get behind. This is still a traditional breakfast dish because of the eggs, but it is different and exciting enough that I look forward to waking up for it!
If you do not already have a cast iron skillet, I absolutely recommend that you get one! I use mine multiple times a week, and it is one of those purchases that should last your whole life. This is a great skillet if you are interested.
Eggs in Purgatory (Shakshouka)
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 14.5 oz petite diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1/4 tsp crushed red pepper flakes more or less to taste
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 4 eggs
- additional salt and pepper to taste
- Preheat the oven to 375°.
- Heat a large oven safe skillet over medium heat on the stove. Add the oil and diced onion and cook until the onion is translucent. Add the garlic and cook for 2 more minutes. Add the tomatoes, tomato paste and seasonings.
- Sautee for approximately 5 minutes, or until the sauce begins to thicken. Mash the tomatoes down slightly with the back of a spoon or fork.
- Create four small pockets for the eggs in the tomato sauce. Crack the eggs into the pockets. Put the skillet in the oven and bake until the eggs are cooked to your liking. Season with additional salt and pepper as needed.