Shakshuka (Eggs in Purgatory)

• 분량: 3-4 servings
• 활동 시간: 15 minutes
• 총 시간: 30 minutes

재료

Fresh Italian bread

One 28-ounce can whole peeled tomatoes or diced

Olive Oil

1/2 small yellow onion, finely chopped

4 garlic cloves, minced

1 bell pepper, diced

1 bunch Kale, Cruciferous Crunch Blend (Trader Joes) or Spinach

Kosher Salt and pepper

Red pepper flakes

Cumin

Smoked Paprika

6-8 large eggs

1/4 cup grated Parmigiano-Reggiano cheese

방향

Heat olive oil in a large high rimmed skillet, add onion and peppers and cook until softened. Add garlic and spices and cook until fragrant, about 30 seconds. Stir in tomatoes and bring to a gentle simmer. Add in greens, can add in batches if does not all fit. Reduce heat to medium-low and continue to simmer, stirring occasionally, until slightly thickened and greens are wilted, 5 to 10 minutes.

Turn the skillet to low. In a separate bowl, crack 1 egg. Create a hole in the sauce and pour in cracked egg (can crack egg directly in hole if you are daring) Repeat with remaining eggs, spacing them around the skillet, make sure they are not touching and each egg has a separate hole.

Season each egg with salt and pepper. Bring back to a simmer over medium heat, cover, and cook, until the whites are set, about 7-8 minutes (if the skillet is shaken lightly, each egg should jiggle). Can be cooked longer or shorter for more firm or runny yolks.

Off heat sprinkle with Parmesan and serve with toasted bread.

노트

Great base that you can adjust to your liking. Add whatever vegetables that you have in the fridge. Add chickpeas for a more mediterranean vibe. Can make it more Italian vibe with oregano and basil.

Adapted from Bon Appetit Carla recipe - https://www.bonappetit.com/recipe/eggs-in-purgatory?_sp=efd0e035-e4ee-418b-bc9e-0f6e5b08afed.1735235129489

영양 정보

• 칼로리: 552 kcal
• 지방 전체: 37 g
• 포화 지방: 8 g
• 불포화 지방: 0 g
• 콜레스테롤: 377 mg
• 나트륨: 949 mg
• 탄수화물 전체: 35 g
• 식이섬유: 6 g
• 총 당류: 9 g
• 단백질: 21 g