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The Best Shakshuka I’ve Ever Made (Eggs in Purgatory)
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Hannah Clay
This is a blend of both styles, but leans more towards the Italian style “Eggs in Purgatory”. This is the MOST delicious healthy breakfast & my fiancé absolutely loves it! A new staple in my health journey recipe book (Amounts below are intended ...
Sections
3
 
Veggies
 
Spices
 
Eggs & more

Veggies

 
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1 can
Cento Certified San Marzano Tomatoes 28 OZ
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I use frozen spinach, but you can also chop up fresh (1/4 c)
Earthbound Farm Organic Baby Spinach Same-Day Delivery
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To garnish
Fresh Green Onions Bunch, Each
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1/2 diced
Fresh Whole White Onions, Each
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1-2 clove minced (I use pre minced, frozen garlic & do like 1-2T worth). I love garlic so if you don’t so much, you can adjust this!
Christopher Ranch Monviso Peeled Garlic, 3 lbs
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~1/4 c diced
Green Bell Pepper, 1 each
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Spices

 
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Measure with your heart
Fine Salt
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Measure with your heart
Sage (Ground)
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Measure with your heart
Black Pepper, Ground
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I usually don’t have fresh parsley, so I just use dried then garnish with scallions instead. If using fresh like this, feel free to garnish with it! Measure with your heart
Gourmet Garden™ Lightly Dried Chopped Parsley, 0.35 oz
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Eggs & more

 
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1/4 c.
Kirkland Signature Aged Parmigiano Reggiano Cheese, Shredded, 1 lb
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8 eggs (I like the extra protein)
Eggs 12 count in Eggs(13)
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Any sourdough bread will work, toasted + butter is delicious to dip into this dish!
Franco Baking Company Sliced Sourdough Bread, 24 oz, 2 ct
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For the bread!!
Kirkland Signature Unsalted Butter Quarters, 4 x 1 lb Same-Day Delivery
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