Wednesday, 11 May 2016

Eggs in Purgatory

I'm sure you don't need a recipe for Eggs in Purgatory, also known as Shakshuka. But, not one for doing things in half, I will share with you this recipe. Many recipes for eggs in purgatory uses tinned chopped tomatoes but this recipe uses fresh tomatoes and the taste is so much better compared to all the shakshukas which I have made before. I've been cooking a lot from Olives, Lemon and Za'atar by Rawia Bishara over the last couplee of months. I've been enticed by the charming recipes, fantastic stories and easy to cook dishes. A real positive of this dish is that it is vegetarian so you can please meat free eaters. I served my eggs in purgatory with pitta bread and homemade hummus, it's perfect for serving for breakfast, lunch or dinner.



Serves 6
Ingredients
6 tablespoon extra virgin olive oil
6 garlic cloves, finely chopped
2 shallots, finely chopped
1 red pepper, cored and diced
1 green pepper, cored and diced
3 tablespoons tomato puree
3 tablespoons homemade hot sauce
1 tablespoon ground cumin, or to taste
1 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon ground caraway
6 ripe beefsteak tomatoes, peeled and chopped
1 medium aubergine, about 500g, peeled, cut into 2.5cm dice and roasted or fried (optional)
juice of 1/2 lemon
6 medium eggs
Serve with Arabic or pitta bread.

Method
Place the oil in a large frying pan, over a medium-high heat and sauté the garlic and shallots until they begin to take on colour, about 3 minutes. Add the red and green peppers and cook for a further 3 minutes. Stir in the tomato puree and hot sauce until incorporated, about 3 minutes, then add the cumin, coriander, salt and caraway, if using and stir for 1 minus. Add the tomatoes, reduce the heat and cook until the liquid is reduced and the sauce has thickened, 10 - 12 minutes.
Add the aubergine and lemon juice, raise the heat and bring to the boil. Break the eggs into the frying pan in a single layer, pushing the whites towards the yolk with a wooden spoon to keep hem intact. Cook until the whites are opaque and the middle of the yolk is still slightly runny. Scoop the eggs and tomato sauce into bowls and serve with the Arabic bread.

xxx
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