Ingredients
1 tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
3 anchovy filets, chopped (optional)
1/2 tsp. crushed red pepper flakes, or less, depending on heat preference
1 (28-oz.) can whole tomatoes
2 tbsp. butter
Kosher salt
Freshly ground black pepper
1 sprig basil
1/4 c. freshly grated Parmesan, plus more for serving
6 room temperature large eggs
3 basil leaves, torn, for garnish
Preparation
Step 1In a large skillet over medium heat, heat oil. Add garlic, anchovy if using, and red pepper flakes. Cook, stirring occasionally, until mixture is fragrant, 1 to 2 minutes.Step 2Add whole tomatoes with their juices to the skillet, along with the butter. Season with salt and pepper and add basil sprig. Using a potato masher, or the back of a wooden spoon, crush tomatoes until a coarse sauce forms. Simmer for 25 minutes, continuing to crush larger pieces of tomato.Step 3Remove basil, stir parm into tomato sauce, and make 6 wells in the sauce with a wooden spoon. Crack one egg into each well and cover skillet. Cook eggs to desired doneness, 2 to 3 minutes for set whites and runny yolks.Step 4Remove from heat, season eggs with salt and pepper, and garnish with more cheese and torn basil. Serve with crusty bread for dipping.
What’s the history behind the dish? A Southern Italian- more specifically Naples- favorite. Food made with cost effective ingredients that can feed the masses. And, we’re not trying to get all religious here but the name comes with reason. Some say the eggs are like little souls lingering in a sauce portrayed as purgatory. What’s the difference between Shakshuka and Eggs in Purgatory? The Italian Uova in Purgatorio is made with a tomato base, laced with anchovy (sometimes), garlic, red pepper flakes (key ingredient), and eggs nestled into small saucy crevices. The North African Shakshuka which often shows up in Middle Eastern cuisine have additions of onion and warmer spices like paprika and cumin. How should you eat this? Well we certainly feel this is a viable recipe for any meal period. Whether for breakfast or dinner, serve this shakshuka with Texas toast or plop onto a plain toasted bagel and make a sandwich. This would be great over rice or dare we say your favorite pasta… Can you make this ahead of time?We love meals you can make ahead but this one just won’t be at its best if you prepare ahead. Cooked eggs with that beautiful runny yolk won’t hold up the way you’d want to eat this. Luckily this is a quick and simpler menu item that can be done right away. Made this recipe? Let us know in the comments below! Editor’s Note: This recipe was updated on July 29, 2022.
