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.
Prep time: 5 minutes
Cook time: 20-25 minutes
Servings: 4 to 6
- 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
- In a large skillet, heat the arrabiata sauce over low heat and add the parsley and dried oregano.
- Break the eggs one by one over the sauce and cook until the whites set.
- Add salt and crushed chili to taste.
- Garnish with Parmesan cheese and serve with country bread and some greens.
Find more recipes at burnbraefarms.com