+ 1/4 teaspoon cayenne pepper (optional for added heat)
+ Salt and freshly ground black pepper
+ Fresh parsley or cilantro, chopped (optional garnish)
Steps
Eggs in Purgatory Shakshuka Recipe
Ingredients:
* 6 large eggs
* 1 can (28 oz) whole peeled tomatoes
* 2 garlic cloves, minced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
* Red pepper flakes (optional)
* Olive oil (for cooking)
Instructions:
1. Begin by draining the canned tomatoes and reserving the juice in a bowl.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and diced bell peppers and cook until softened, about 5 minutes.
3. Add the drained tomatoes to the skillet and stir well. Season with salt, pepper, and red pepper flakes (if using) and bring to a simmer.
4. Crack 6 large eggs into a bowl and carefully pour them into the simmering sauce. The eggs will cook in the heat of the sauce, so be careful not to overcook them.
5. Cook for about 3-4 minutes, until the egg whites are set but the yolks are still runny.
6. Remove the skillet from heat and sprinkle with chopped fresh parsley.
7. Serve immediately, while the eggs are still hot, and enjoy your delicious Eggs in Purgatory Shakshuka!
Keywords: eggs in purgatory shakshuka, canned tomatoes, whole peeled tomatoes, garlic cloves, red bell pepper, green bell pepper, chopped fresh parsley, salt, pepper, red pepper flakes, olive oil, simmering sauce, egg whites, runny yolks.