Breakfast · Recipes · Vegan/Vegetarian

Shakshuka (Eggs in Purgatory)

shakshuka, eggs in purgatory, breakfast recipes

Shakshuka is an Israeli dish that is typically enjoyed for dinner.  Glorious and historic Israeli is on my to visit list, but so far I’ve only visited that beautiful land in my dreams.  I’ve seen quite a few tv specials on Israeli cuisine and this particular dish always catches my eye.

Traditionally, Shakshuka is an egg dish with tomato sauce.  I  added spinach and a touch of cream to mine.  Talk about heavenly!  I love the combination of runny eggs, tomato and cream together.  All of the flavors merry together well, but the key player in this delicious mess is the bread.  The bread is your vehicle to dunk and soak up all of the tomato goodness!

If you’re not comfortable with runny eggs, feel free to poke the yokes during the last five minutes of cooking.

Shakshuka, Eggs in Purgatory, Breakfast

Also a big thank you to all of my new followers.  Welcome!

Spinach Shakshuka (Eggs in Purgatory)

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: 4 Servings

Spinach Shakshuka (Eggs in Purgatory)


  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 jalapeño, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1/2 cup frozen spinach (or 1 cup fresh spinach)
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon paprika
  • 1/4 cup of sweet cream
  • 1/4 cup shredded Parmesan or crumbled Feta
  • 4 eggs
  • 1 tablespoon chopped flat-leaf parsley, for garnish
  • Buttered, toasted French bread or warm pitas, for serving


  1. Heat oil in a 12-inch skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and sweated, about 3 minutes. Add jalapeño and garlic and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  2. Add crushed tomatoes and their liquid to skillet along with the spinach and 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
  3. Add the cream and mix through. Add the Parmesan or Feta cheese, then crack the eggs over sauce so that eggs are evenly distributed across sauce’s surface. Note: Pop the yolks if you do not like runny egg yolks. Cover skillet and cook until yolks are just set, about 4-5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with a bit of salt, parsley and serve with toasted French bread or pitas, for dipping (this is a must!)

Recipe adapted from Smitten Kitchen and Cuisine Culture.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

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