This week I made my first Snapchat appearance. I’ve been stalking others Snapchats for months and finally decided to pull the trigger and send a Snap out into Cyberspace (Psst…My Snap names is: TakeBackTables). I’m not sure why I chose that moment to make my first Snap. I was starving and not in the best place to be “social”. I was looking around for something to make with a practically empty fridge. Yup! Happens a lot around here. When I’m stuck like this, looking for something fast to eat, I always go to eggs. Then it came to me-Eggs in Purgatory! I actually cannot believe that I’ve never shared one of my most favorite go-to meals with you before. Like most recipes, there are many names and even more variations on this dish. Some people refer to it as Eggs in Purgatory and others call it Shakshouka. Whatever you call it, it’s delicious and it comes together in 15 minutes or less. That’s right! Prep time and cook time. TOTAL!
This recipe is a perfect one to make for Mothers Day Brunch. You can make enough for a small or large group of people in the same amount of time. It’s super easy and the kids can even help make it. If you’re a grown ass adult who has never cooked for your mother because she’s always slaved over the stove for you, consider yourself lucky that I taught you this recipe and cook your mama some food for a change. You’re welcome! It’s inexpensive and impressive as hell when you garnish it all cute. Mom will be happy. Trust.
I topped mine here with some scallions and some avocado because it’s what I had on hand but you can feel free to top yours with whatever you’d like. I also like to top mine with crispy bacon pieces and serve it alongside some crusty bread. Do you. Make it your own and be thankful for all of the mothers and strong women in your life.
And to all of the Mamas, Step-mamas and Mamas-to-be out there, remember, you are enough. Happy Mother’s Day!
Eggs In Purgatory
1 tablespoon olive oil
1 clove garlic
1 small onion, finely chopped
1 tablespoon tomato paste
1 32 ounce can of crushed tomatoes
4 large eggs
salt and pepper to taste
*(optional) crushed red pepper flakes
*(optional) avocado, for topping
1. Place a large skillet over medium heat and add in olive oil, garlic and onion. Cook for about 1-2 minutes until they begin to soften. Add in tomato paste and cook for another minute or so until it begins to caramelize.
2.Pour in crushed tomatoes. Season with salt and pepper and stir. Allow thew tomatoes to cook until the come to a boil. Lower the heat slightly.
3. Gently crack in eggs and cover pan with a lid or a piece of foil.
4.Cook the eggs until desired doneness. I like mine more like sunny side up with a runny yolk so about 4-6 minutes is good enough for me. If you prefer hard cooked eggs, let them stay in the sauce longer. Sprinkle with a bit of crushed red pepper if you like it spicy like me.
5. Scoop into a beautiful bowl and serve alongside some crusty bread. Top with desired toppings (I used avocado, you can use chopped bacon or whatever you fancy).