Eggs softly poached in a simmering, savory tomato sauce is a one pot dish that is hearty, delicious and utterly satisfying. People around the Mediterranean prepare many versions of this simple dish, some are spicy, some are not. Some call it “Eggs in Purgatory”, some call it “Uova al Pomodoro”, others call it “Shakshuka”.
The concept is very simple: a flavorful tomato sauce is cooked until it slightly reduces and then a couple of fresh eggs are nestled in the sauce. The dish finishes cooking in the oven until the eggs are set, but the yolks are still runny. The Italians top it with Parmesan cheese, but I think crumbled Feta makes it even better!
This dish is easy enough to have for a leisurely breakfast over toasted bread, but it also makes a great choice for a quick, weeknight dinner to serve with toasted pita wedges. It is also something you can make ahead to feed a crowd for brunch–just pop it in the oven when your guests arrive. I hope you try this recipe soon, I know it will become one of your favorite dishes this summer!
- 1 TBSP. extra virgin olive oil
- ½ small red onion, minced
- ⅓ small red pepper, seeded and chopped
- 1 small garlic clove, minced
- ¼ tsp. cumin
- --- pinch of red pepper flakes
- 9 oz. fire-roasted tomatoes, chopped (⅔ of a 14oz. can)
- --- sea salt & freshly ground pepper
- 2 large organic eggs
- 2 oz. Greek Feta cheese, crumbled
- 2 TBSP. fresh cilantro, minced (optional)
- Preheat the oven to 400°F.
- Heat the olive oil in a small, ovenproof skillet over medium heat. Cook the onion and pepper for a few minutes, add the garlic and the spices, and cook until everything is softened.
- Add the tomatoes, salt and pepper and simmer for 10 minutes until the sauce is slightly reduced.
- Make two small wells in the cooked tomato and pepper sauce and crack one egg inside each one. Place the skillet in the oven and cook until the eggs whites are just set and yolk is still runny, about 10 to 12 minutes.
- To serve, sprinkle some Feta cheese and some minced cilantro over each skillet and serve.
I have added a new tab to my blog: My Portfolio, where I display some of my food photography. Check it out when you can and let me know how you like the photos!
This is probably my last blog post before I leave for Europe. My youngest son graduates from high school in a week and we leave for Sweden and Greece shortly thereafter. My laptop and my cameras are coming along on this journey and the plan is to share photos of my travels and perhaps a few recipes when I can. I wish you all a wonderful summer full of adventures and happy cooking!
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I Look forward to trying this. What nice names for the dish. I look forward to pics from Greece!
Thank you Kathy! Let me know what you think when you make it!
One of my favourite greek recipes next to briam.
Such a favorite recipe, Mairi, briam is wonderful too!