Last updated on April 24th, 2019 at 07:09 pm
This Shakshuka is a spicy and savory breakfast also known as Eggs in Cheesy Purgatory. Baked eggs in a delicious spicy tomato sauce and loaded with cheese, perfect start to any day!
Welcome to purgatory, my friends! Eggs in cheesy purgatory that is. What were you thinking? This is not that kind of blog.
What Is Shakshuka?
Shakshuka also known as eggs in purgatory is basically a dish of eggs poached in a tomato sauce, onions and spices. It’s a very popular Middle Eastern dish. I also love to add lots of fresh mozzarella with cheese, because tomato sauce without cheese? I think not!
This Shakshuka is perfect for weekends for breakfast or brunch. I love to serve this right from the skillet with some crusty bread. It’s delicious and truly decadent.
How to Make Shakshuka
Obviously there are many versions of this recipe, but this is my simple version. As usual I love simplifying recipes, so to do this I used store bought marinara sauce. I also used about a tsp of red chili flakes which for me, gives this dish just the right amount of heat, but feel free to adjust that based on your preference.
And of course, let’s not forget about the cheesy part. I used fresh mozzarella cheese, I didn’t shred it or anything, I just cut it in slices and then added it around the eggs. As this bakes the cheese melts, turning this dish into cheesy goodness. To me this is the perfect start to any day.
Bake this at 375 F degrees for about 8 to 10 minutes just until the eggs set.
How to Serve Shakshuka
As I mentioned I love to serve this right out of the skillet with a great French baguette or other crusty bread. However this is also great served with a salad and turn it into dinner.
The great thing about Shakshuka is that it’s also quite versatile. Change up the vegetables or add different ingredients. Use Feta cheese instead or even blue cheese. This is a great simple dish perfect for breakfast, brunch or dinner!
Looking for Other Brunch Recipes? Try These:
Shakshuka
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups marinara sauce store-bought
- 4 leaves basil fresh, chopped
- 1 tsp red chili flakes
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 6 eggs
- 4 oz Mozzarella cheese fresh, cut into slices
Instructions
- Preheat oven to 375 F degrees.
- In a large ovenproof skillet heat the olive oil then add the chopped onion and cook for 5 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another minute just until the garlic becomes aromatic.
- Add the marinara sauce, chopped basil, red chili flakes and season with salt and pepper. For more heat add more red chili flakes. Bring the sauce to a boil the remove the skillet from the heat.
- Gently crack the eggs in the skillet over the tomatoes and top the fresh Mozzarella cheese around the eggs.
- Transfer the skillet to the oven and bake for 8 to 10 minutes or until the eggs are just set. Garnish with additional basil and serve warm.
Notes
- I cooked my eggs so that the yolk was still runny, but you can cook them however you prefer.
- You can use your own homemade marinara sauce.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
driving directions says
May 22, 2019 at 8:46 pmI have made this twice now. Thank you so much for the amazing recipe. Definitely a new favorite.
run 3 says
February 19, 2019 at 1:46 amYummy!! I love shakshuka and this reminds me that I have to make it again. I am not very good at cooking hot breakfast/brunch (not a morning person so granola or oatmeal always win). But we make a shakshuka adaption for dinner with sausage slices and served over rice. Basil sounds like a yummy addition!
Adam Shed says
April 30, 2017 at 6:17 pmThis inspired me to make a Thai fusion version. I gave you credit in the post.
http ://healthythairecipes.com/eggs-in-thai-red-curry-purgatory
Sue Gorman says
April 3, 2017 at 11:53 amI used approx. a 16oz jar of my own tomato juice/sauce. I use no sugar and very little salt in my canned tomato products. This turned out fantastic. I used a Dutch oven sans lid. Worked so well. My favorite part was how fluffy the egg whites turned out. I usually eat the yolks, but leave the whites. It was just the opposite for this recipe. Thank you.
Fenne Kieken says
April 3, 2017 at 2:17 pmThanks Sue, great to see your comments and hear that you enjoyed making the eggs and having the whites as well. It is a yummy recipe
amalia says
January 16, 2017 at 1:56 pmhi Jo
i need more info about what kind of skillet you use. is it an iron skillet?
i bought one iron skillet because i thought ok is very handy in the kitchen but is so heavy! i dont feel like use it . it supposed to be that heavy? maybe is a stupid question but i never heard before of this kind of pan.
thanks
Fenne Kieken says
January 16, 2017 at 3:01 pmWe used a oven proof skillet that was stainless steel. You can use any skillet that is oven safe for this. No question is stupid….thanks for asking them and letting us answer and help out
Marcelle says
May 6, 2016 at 9:56 amJust pre-ordered your book! Congratulations from a fellow author! Can’t wait til August!!!
Joanna Cismaru says
May 6, 2016 at 10:06 amThank you Marcelle!!! That was very kind of you. 🙂
ashley says
April 28, 2016 at 12:36 pmCould you make this in a pyrex if you didn’t have an oven safe pan?
Joanna Cismaru says
April 28, 2016 at 1:00 pmIf the pyrex pan is safe for the stove top then sure, because remember first you have to cook the sauce on the stove top, unless you transfer it to the pyrex pan.
Sarah says
April 20, 2016 at 10:49 amI’ve been wanting to try Eggs in Purgatory for a while. I’ve seen a few different recipes, but this looks pretty easy to handle. I think I might make it for dinner tonight 🙂
Sarah
The Midwest Darling
Joanna Cismaru says
April 20, 2016 at 10:50 amIt is easy to make, and great for dinner. 🙂
Maria says
April 20, 2016 at 10:07 amWow can’t wait to make this weekend ! 😉
Joanna Cismaru says
April 20, 2016 at 10:24 amYou’ll love it!
Lori In Maine says
April 20, 2016 at 7:15 amHi Jo…as always your dish looks delicious!! I like my eggs fully cooked. Is there a way I could do this without ruining the rest of the ingredients by over cooking? Thanks for sharing and Congratulations on the new cookbook!!
Joanna Cismaru says
April 20, 2016 at 10:26 amThank you! I would just cover the skillet with some aluminum foil and cook it for about 10 minutes covered, then remove the foil and maybe turn the broiler on for a couple minutes on high, that should do it.
Roxana says
April 19, 2016 at 8:45 pmSo delicious!