Today I’m sharing with you one of my go-to quick and easy dinners: Shakshuka (a.k.a. Eggs in Purgatory). Just imagine yourself dipping a crusty slice of whole wheat sourdough bread into a slightly runny yolk surrounded by a spicy tomato sauce. And all it takes is 15-20 minutes – seriously a perfect weeknight meal!
Afraid of eggs? Don’t be! Eggs are a cheap, healthy protein source, boasting 7 grams of protein, 5 grams of healthy fat, as well as close to 10% of your daily needs for numerous vitamins and minerals including Vitamin B12 and Vitamin D per egg – all for just about 70 calories! Plus, current research has shown that the cholesterol in eggs does NOT lead to elevated blood cholesterol levels. Embrace the egg people!
To spice this recipe, I used a pre-made harissa seasoning, which is great to have around for creating dishes with a Middle Eastern flare. However, if you don’t have or can’t find harissa seasoning you can make your own! Check out this recipe over at Just a Pinch.
Usually when I tell Bry we are having eggs for dinner he cringes, picturing a fried egg on top of toast (usually with some avocado as well) – apparently this is not considered “dinner” food in guy world. However, this recipe has received Bry’s approval for dinner as he feels it is both filling and flavorful enough – success!
Shakshuka (a.k.a Eggs in Purgatory)
- 1 14- oz can diced tomatoes
- ¼ - ½ tsp harissa seasoning
- 4-5 large eggs preferably organic
- Salt and pepper
- Crusty loaf of whole grain bread for dipping
- 3 cups baby spinach plus 1 tsp olive oil
- ½ - ¾ cup feta cheese
- If using spinach, heat 1 tsp olive oil in large skillet over medium heat. Add spinach and stir until it begins to wilt.
- Add canned tomatoes to the skillet with spinach and bring to a simmer. If not using spinach, simply heat skillet to medium and add in tomatoes. Bring to a simmer.
- Sprinkle in harissa seasoning. I recommend starting with ¼ tsp then taste and adjust – it can get pretty spicy! Continue to simmer for about 10 minutes.
- If using feta cheese, add it in now. Gently crack eggs over the tomatoes, being careful not to break a yolk. Sprinkle salt and pepper over eggs. Place lid over skillet and reduce heat to medium-low. Cook until egg whites are set and a light opaque film covers the yolk – usually 2-4 minutes.
- This dish is best eaten straight out of the skillet with bread to dip. Enjoy!