Easy shakshuka, or eggs in purgatory, is a quick skillet recipe featuring soft cooked eggs in a spicy tomato sauce. Serve with crusty bread for dunking in the runny egg yolks. This meatless recipe makes an excellent breakfast for dinner option on a busy night and can be easily scaled for larger portions for the whole family.
PREP TIME 5 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 2servings
Ingredients
1/2(24 oz) jar of arrabbiata tomato sauceany brand you love will work, we enjoyed Rao's
Set a large skillet over medium-high heat. Pour half of the jar of tomato sauce into the skillet. If using Rao's tomato sauce, stir in 1/2 cup water to thin the sauce out just slightly. Other brands may have a thinner consistency so add the water at your own discretion. It should be smooth but not soupy.
Add the dried rosemary and crushed red pepper flakes to the sauce and stir them in. Bring the sauce to a bubble and then reduce the heat to medium.
Crack one egg into a small cup or bowl. Gently turn the egg into the tomato sauce while slightly pressing down with the lip of the cup to form a well in the sauce for the egg to land. Repeat quickly with the remaining eggs.
Place a lid over the skillet and cook the eggs for 4 - 5 minutes or until the whites of the eggs are just cooked through. Do not overcook the eggs, you want the yolks to be soft and runny.
Remove the lid and sprinkle the sandwich hero seasoning over the top (or the substitution seasonings from the notes. Sprinkle the grated parmesan over the top and serve immediately with toasted crusty bread for dunking. You'll find it easiest to use a large cooking spoon to transfer one egg at a time to a serving bowl. Then spoon the warm sauce around the egg before serving.
Recipe Notes
Substitution for Sandwich Hero:
I love using pre-mixed seasoning blends to save time but if you don't have a jar of sandwich hero on hand, you can simply add a quick shake (less than 1/4 teaspoon) of each of the following seasonings on top of the eggs: