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Eggs in Purgatory (Shakshuka)

Rated as 4.44 out of 5 Stars

"Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!"
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Ingredients

35 m servings 291 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts


Per Serving: 291 calories; 18.4 g fat; 21.7 g carbohydrates; 13.8 g protein; 279 mg cholesterol; 1035 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Shakshuka Eggs in Purgatory Haiku: "There was too much sauce, but it tasted freaking great. We ate ours with naan." I look forward to making this again but using a 14.5 oz. can of tomatoes inste...

Most helpful critical review

This is a very famous recipe in Egypt, the one simple dinner to go to when you have hungry children or unexpected company. However, we use less tomato sauce and we add shredded cheese and black ...

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This is a very famous recipe in Egypt, the one simple dinner to go to when you have hungry children or unexpected company. However, we use less tomato sauce and we add shredded cheese and black ...

Shakshuka Eggs in Purgatory Haiku: "There was too much sauce, but it tasted freaking great. We ate ours with naan." I look forward to making this again but using a 14.5 oz. can of tomatoes inste...

My Jewish bf makes this for me all the time. He uses diced tomatoes (fresh, when available) instead of crushed, no bell peppers, and he simply covers the skillet to let the eggs cook instead of ...

Delicious! I added mozzarella on top and served with garlic naan per other users feedback.

I added mozzeralla on top of eggs it was delicious

Everyone loved it! I eliminated the hot pepper sauce because one of my kids will not eat anything hot, used diced tomatoes but less than what it calls for otherwise it would have been overwhelmi...

I used a pablano pepper instead of the red pepper and hot sauce. Also used a 12" cast iron skillet. Fit perfectly.

This was a very simple recipe and it turned out beautifully. I followed this particular recipe step-by-step, except when I went shopping I forgot the cumin and pepper flakes, although I thought ...

Very easy to make. The recipe fit easily in a 12" iron skillet. Here is a tip to try, use half of a poblano pepper instead of the green chilies in a can. Just enough heat. I did have to bake it ...