The Italian Shakshuka Recipe - Eggs in Purgatory

Ingredients

• 3 tablespoons Olive Oil (extra‑virgin, divided (2 tbsp for sauce, 1 tbsp for toast))
• 2 cloves Garlic (lightly crushed, skins removed)
• 0.5 teaspoon Red Chili Flakes (adjust to desired heat)
• 0.5 teaspoon Kosher Salt (for seasoning the sauce)
• 0.25 teaspoon Black Pepper (freshly ground)
• 400 grams Tomatoes (canned diced or passata; if using fresh, roughly 4 medium tomatoes, peeled and chopped)
• 2 tablespoons Italian Parsley (chopped, divided (1 tbsp in sauce, 1 tbsp for garnish))
• 2 large Eggs (room temperature for even poaching)
• 2 tablespoons Parmigiano-Reggiano Cheese (freshly grated; can substitute Pecorino if desired)
• 1 pinch Finishing Salt (Maldon or flaky sea salt for final taste)
• 2 slices Sourdough Bread (thick slices, about 1/2 inch each)

Instructions

1. Prep Ingredients

   Rinse and pat dry the parsley, then chop roughly. Peel and crush the garlic cloves. If using fresh tomatoes, peel (blanch) and chop them; otherwise open the canned diced tomatoes. Set the sourdough slices aside.

   Time: PT5M

2. Sauté Garlic and Chili

   Heat 2 tbsp olive oil in the pan over medium‑high heat (stove setting ~6/9). Add the crushed garlic, a pinch of kosher salt, black pepper, and chili flakes. Stir gently until the garlic turns light golden, about 1‑2 minutes, being careful not to let it burn.

   Time: PT3M

   Temperature: medium‑high

3. Add Tomatoes and Parsley

   Stir in the chopped tomatoes (or passata) and 1 tbsp of the chopped parsley. Increase the heat slightly to bring the mixture to a gentle boil, then reduce to medium and let it simmer, stirring occasionally, until reduced by about one‑third, roughly 10‑12 minutes.

   Time: PT12M

   Temperature: medium

4. Poach the Eggs

   Raise the heat to medium‑high again until the sauce is bubbling gently. Crack each egg into a small cup, then slide it into the sauce one at a time, spacing them apart. Cover the pan with a lid and reduce the heat to medium‑low. Cook for 4‑5 minutes, until the whites are set but the yolks remain runny.

   Time: PT5M

   Temperature: medium‑high then medium‑low

5. Toast the Bread

   While the eggs finish, heat the remaining 1 tbsp olive oil in a separate skillet over medium heat. Add the sourdough slices and press gently. Cook 2‑3 minutes per side until golden and crisp. Sprinkle a tiny pinch of finishing salt on each side.

   Time: PT5M

   Temperature: medium

6. Plate and Finish

   Using a spatula, gently lift each poached egg with some sauce onto a plate. Slide the toasted sourdough beside the eggs. Spoon extra sauce over the bread, drizzle a little finishing olive oil, scatter the remaining parsley, and finish with grated Parmigiano and a pinch of flaky finishing salt.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g