Eggs in Purgatory (Shakshuka)

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 291 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon chopped fresh parsley
• 1 medium onion, diced
• 2 garlic clove (blank)s garlic cloves, minced
• 1 (4.5 ounce) can chopped green chiles, drained
• 6 large eggs large eggs
• 1 red bell pepper - cored, seeded and diced
• ⅛ teaspoon hot pepper sauce (such as Tabasco®)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.

Step 3

Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.

Step 4

Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.