This is a devilishly fun dish to start October’s meatless Monday’s off right! Believed to be of Tunisian decent, Shakshouka, or Eggs in Purgatory, traditionally uses Harissa, a paste made from peppers and spices, but mine utilizes smoky cumin and jarred roasted red peppers which are probably sitting in your pantry right now! Serve family style or in individual dishes for a simple weeknight dinner!
1/2 sweet yellow onion, chopped
3 gloves of garlic minced
1 TBS tomato paste
1 TBS paprika
1 tsp cumin
1 (28 oz) can crushed tomatoes, with juices
1/2 cup jarred slices roasted red peppers
1/4 cup chopped parsley
Salt and pepper
Heat a large skillet over medium heat. Drizzle with EVOO. Add the onions and cook until translucent, about 3 minutes. Add in the garlic, paprika, cumin, tomato paste, and 1 TBS salt and stir to combine. Add the peppers and stir until fragrant.
Add the tomatoes and 1/2 the parsley and bring to a simmer. Lower heat to medium low and cook until thickened, about 30 minutes.
Crack the eggs into the tomato mixture. Cover and cook 10 minutes or until eggs are set. Top with remaining parsley and season with salt and pepper. Serve with warm bread or pita for dipping.
Hope this dish starts your October festivities off and ghouling! With protein packed eggs paired with smoky spices and sweet tomatoes, you can’t go wrong!
Stephanie a.k.a. The Foodetarian