Eggs in Purgatory (Shakshuka)

Eggs in Purgatory (Shakshuka)

Recipe by Cans Get You Cooking® from allrecipes.com

Dinner 35 Mins.

Ingredients

4

4 servings

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper - cored, seeded and diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ⅛ teaspoon hot pepper sauce (such as Tabasco®)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (4.5 ounce) can chopped green chiles, drained
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 large eggs
  • 1 tablespoon chopped fresh parsley

Instructions

  • Preheat oven to 400 degrees F.
  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutritional Facts

Per 4 servings

  • Calories: 291
  • Carbohydrate: 22g
  • Fat: 18g
  • Fiber: 5g
  • Protein: 14g
  • Sugar: 4g

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