Shakshuka (eggs in purgatory) – quick vegetarian dish

Shakshuka (Eggs in Purgatory): quick vegetarian dish with eggs cooked in tomato sauce and spices, ready in 20 minutes

Shakshuka (purgatory eggs), the easy and delicious Israeli vegetarian dish with eggs, peppers and tomato sauce, ready in 20 minutes

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free, Vegetarian

Preparation: 00:20

Interval: 00:00

TOOLS

1 pan(s) with lid, preferably non-stick to accommodate the eggs (you may need to use more than one), 1 cutting board(s), 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for Tomato Sauce (Shakshuka – Eggs in Purgatory):

– 2 tablespoons of olive oil

– 1/2 medium onion, chopped

– 1 clove(s) of garlic, minced

– 1/2 unit of medium red pepper, without the white parts, chopped

– 400 g of unsweetened tomato puree (or diced peeled tomatoes)

– 1/2 teaspoon of cumin ^THE

– 1/2 teaspoon(s) of dried oregano ^THE

– 1/2 teaspoon(s) chilli flakes ^THE

– salt to taste

Ingredients for eggs:

– 4 units of eggs

Finishing ingredients

– chopped parsley to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. Chop the onion, garlic clove and pepper as directed.
3. Wash well, chop the parsley and place on absorbent paper for finishing.

PREPARATION:

SHAKSHUKA – Eggs in Purgatory:

1. Heat a deep frying pan, preferably non-stick, over medium heat and add the olive oil
2. Fry the chopped onion until it becomes transparent, then add the garlic clove and pepper.
3. Cook until the pepper softens and begins to release its color.
4. Add the tomato puree and seasonings (cumin, oregano and peppers). Mix well to incorporate.
5. Allow the sauce to reduce, cook for about 5 minutes or until thick.
6. Using a spoon, create cavities in the sauce (it cannot flow and cover the cavities) and add an egg to each of them, being careful not to break the yolks.
7. Cover the pan and cook for 3-5 minutes, until the egg whites are firm and the yolks are still slightly creamy, or increase the time to obtain firm yolks.

FINALIZATION AND ASSEMBLY:

1. Sprinkle the chopped parsley over the eggs and serve shakshuka: eggs in purgatory immediately.
2. Serving suggestion: fresh bread or crispy toast (optional).

Tip: This shakshuka is perfect for a nutritious breakfast or a quick, light meal, full of Mediterranean flavors and spices that turn every meal into a delicious experience.

Source: Paladar – Chef Larissa Barbosa – tested and reproduced by Cris Muratori – Bake and Cake Gourmet

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.