Simple Shakshuka (aka Eggs in Purgatory)
If you have 20 minutes, you can make this very simple version of shakshuka, a historically Tunisian dish made with tomatoes, meat, and soft poached eggs. My family and I have a simple palate, so we keep it pretty basic. We use our favorite breakfast sausage and a jar of red pasta sauce. It is so yummy, full of protein, and easy to prepare on a weeknight. Feel free to play around with different meats and/or spices!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: Dinners
- Diet: Gluten Free
Ingredients
Units
Scale
1 small yellow or white onion
1 pound breakfast sausage
1 24 ounce jar of red pasta sauce (like Rao’s Homemade Marinara)
5 eggs
Slices of sandwich bread – I prefer Canyon Bakehouse Gluten Free Multigrain Bread
Instructions
- In a large skillet with high sides, cook the breakfast sausage in crumbles (not patties). When the sausage is fully cooked and browned, transfer to a plate covered in a couple layers of paper towels to drain. Leave a small amount of grease in the bottom of the pan.
- Dice the onion and pour it into the greased skillet on medium heat. Cook the onions until they are well sauteed and beginning to soften.
- Add the drained sausage back into the skillet with the onions and top with the entire jar of red sauce.
- When the sauce is bubbling and hot, turn the heat to low. Create small pockets with a spoon (it can help to make this a two-person job) and crack an egg to fill the pocket. Depending on the size of your skillet, you should be able to fit 4 or 5 eggs.
- Top the skillet with a lid or foil and allow the sauce to simmer. The sauce will cook the eggs. I encourage you to soft poach them, which means the whites are cooked but the yolks are still runny. As the egg whites change from clear to white, keep an eye on the yolks. Hold the handle of the pan and jiggle the pan. As you jiggle the pan, you want to see the whites not move but the yolks should still move a bit.
- While the eggs cook, toast your bread. When the eggs are done, dish them out with some sauce and serve. Use the toast to scoop egg, sausage, and sauce. Enjoy!