Shakshuka / Eggs in Purgatory

More than just eggs 😉
Total Time 25 mins
Course Breakfast
Servings 4


  • 8 eggs (2/person)
  • 6 tbsp olive oil
  • 2 shallots diced
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ¼ tsp sumac
  • ¼ tsp cumin
  • 1 bay leaf
  • 1 can diced tomatoes
  • 2 tbsp red pepper paste
  • salt to taste
  • handful of cilantro/parsley/arugula/basil for garnish (so whatever you prefer or nothing)


  • Put olive oil in a pan on medium heat
  • Add diced shallots and let cook for a couple of minutes until somewhat soft
  • Add all spices into the oil and shallot mix (paprika, coriander, cumin, sumac) to bloom flavours
  • After another 2 minutes, you can add the red pepper paste and mix everything
  • Then add can of diced tomatoes (you can use fresh if you like) and bay leaf
  • Cover and let simmer for 10 minutes or so
  • When it starts bubbling, uncover and start cracking the eggs and carefully add them in
  • Cover and cook for another couple of minutes – when it starts to harden, you can turn off the element and let it cook with the leftover heat.
    *If you want jammy yolks, wait for the white part to become totally white then uncover and take off the heat.
  • Serve with bread to soak up the sauce or if you're like C, just eat them on their own — that's good too


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating