Shakshuka is seriously one of the best culinary creations ever. Some call it “Eggs in Purgatory“, you can call it whatever you want — as long as you make it, and eat it, and hug yourself afterwards. What is Shakshuka (or Shakshouka)? It’s essentially eggs poached in a spicy tomato sauce. Sounds simple enough, right? It’s super easy to make, and full of flavor. My version deviates from the traditional recipe, because I added sausage. Why? Because I had two links on hand and didn’t want them to go bad lol. Also, I’m grown and I do what I want in the kitchen 😀 Cheese is acceptable in many versions, ranging from feta to goat cheese…I didn’t have any of those, so I tossed in the last bits of whole milk mozzarella I had on hand.
Bottom line, this turned out to be fantastic.
You can leave the sausage out if you want, it’s totally optional. I took a shitload of pictures for this recipe, because I decided to skip it as a Youtube tutorial. So, I apologize for the pic heaviness and the load time, but I’d rather you see exactly what I’m doing so there are no questions later.
I served mine alongside my delicious Crusty No-Knead bread. I threw some rosemary and garlic into the loaf to give it more flavor. It turned out insanely delicious, and was a great accompaniment to the Shakshuka.
Take this recipe and make it your own. Taste as you go, and it’ll turn out as amazing as mine was. Enjoy!Print
Shakshuka aka Eggs in Purgatory, made with sausage and mozzarella cheese.
- Olive oil
- 1 large onion, diced
- 2tsp – 1tbsp smoked paprika
- 2tsp – 1tbsp hot or mild paprika
- 2tsp – 1tbsp cumin
- 1 – 2tsp crushed red pepper flakes (add more if you want it hotter)
- 1 – 2tsp cayenne pepper
- Kosher salt & black pepper, to taste
- 3 roasted red peppers, chopped
- 2 – 3 cloves garlic, minced or chopped
- 2 or more sausage links, casing removed (optional)
- 1tsp dried parsley
- 2tsp dried cilantro
- Granulated garlic, to taste
- Granulated onion, to taste
- 2tbsp tomato paste
- 1 28oz. can crushed tomatoes
- pinch sugar, to taste
- 4 to 8 large eggs
- 1/4cup or more cheese (mozzarella, cheddar, feta, goat, or whatever you want)
- fresh parsley or cilantro to garnish
- Heat olive oil in a large cast iron skillet over medium-heat.
- Add onion, paprika(s), cumin, crushed red pepper flakes, and cayenne pepper. Stir around until incorporated. Add a big pinch of black pepper, and a good generous pinch of kosher salt and stir until thoroughly incorporated. Add roasted red peppers, and garlic. If using sausage, add it now and break it down with the back of a wooden spatula or spoon until finely crumbled. Toss in the dried parsley, dried cilantro, granulated garlic and granulated onion. Add the tomato paste and mix thoroughly, cooking it out for 1 to 2 minutes.
- Add the crushed tomatoes and mix everything until combined. Add a pinch of sugar, cover and reduce the heat to low. Simmer for 15-30 minutes until most of the “watery” tomato liquid is evaporated. You want a somewhat thick sauce that will hold up. Give it a taste and adjust as necessary. It should be flavorful, and spicy.
- With the heat still on low, make wells into the sauce for the eggs to sit. Gently pour each egg into a well, careful not to break the yolk — but if you do, nobody really cares.
- Add the cheese of your choice evenly to the surface, even into the eggs. Raise the heat to medium-low, cover and allow the eggs to cook to your desired doneness. This can take anywhere from 5-10 minutes. If you like your eggs a little runny, make sure you remove the pan from heat a few minutes before they reach that point because they will continue to cook in the residual heat.
- Once you’re happy with the doneness of the eggs, remove the pan from heat. Add fresh parsley or cilantro and serve immediately with some good crusty bread.
- Hold onto your pants!
This is not an “exact measurement” recipe. You an use as much or as little of each ingredient you want. Please don’t be afraid to flex your culinary muscle and go with the flow here.