Brunch is great. But the old standbys – bacon and eggs, waffles or omelettes – can become a bit passé. This Italian shakshuka, or “eggs in Purgatory”, dish is made with eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich, spicy tomato broth. It’s so satisfying and delicious you’d never guess it’s made from just a few simple ingredients.

As the weather gets colder, this recipe is sure to provide warmth, along with the nutritional benefits of added omega-3 and lutein, if you opt for Burnbrae Farms Naturegg Omega Plus Solar Free Range eggs.

Italian Shakshuka

Prep time: 5 minutes
Cook time: 20-25 minutes
Servings: 4 to 6

Ingredients:

• 2 cups (500 ml) arrabiata sauce
• 1 tbsp (15 ml) chopped Italian parsley
• 1 tsp (5 ml) dried oregano
• 6 eggs
• pinch of salt to taste
• dash of crushed chili, to taste
• 4 tbsp (60 ml) grated Parmesan cheese
• 4 to 6 slices toasted country bread

Directions:

1. In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.
2. Break the eggs one by one over the sauce and cook until the whites set.
3. Add salt and crushed chili to taste.
4. Garnish with Parmesan cheese and serve with country bread and some greens.

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