Eggs in Purgatory Recipe (2024)

FAQs

What's the difference between eggs in purgatory and shakshuka? ›

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

This dish is generally eaten for lunch or dinner, as breakfast in Italy usually consists of espresso and a cornetto, croissant. Serve with a thick slice of bread to sop up the yolky tomato sauce, and be sure to have a glass of Poggio Grande Syrah.

The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.” The dish developed after the arrival and spread of tomatoes and peppers in the region in the mid-16th century; these New World foods were the result of the Columbian Exchange.

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

When it comes to pairing wine, Champagne and Prosecco are no brainers with shakshuka at brunch. Fresh whites like Albariño and Picpoul do the trick as do soft fruity reds like Valpolicella and Dolcetto.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Is shakshuka Arabic or Israeli? ›

The word shakshouka (Arabic: شكشوكة) is a Maghrebi Arabic term for "a mixture". According to Mary Fitzgerald, the word is allegedly believed to come from the Berber languages, although most sources agree on the term's Arabic origin. In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato").

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Carefully transfer the skillet to the oven and bake for 8-12 minutes, checking often once you reach 8 minutes. You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan.

Shakshusa is a Middle Eastern dish, prepared with a base of roasted tomatoes, pepper, spices and eggs. It is a recipe that is prepared over low heat, first the vegetables are cooked, then the spices and finally the eggs.

Some people might know this dish as “eggs in purgatory” or “menemen” (which is the Turkish name for this dish). The name “shakshuka” actually means all mixed up in Tunisian dialect, which explains the recipe for this comfort food.

This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin! When you've mastered the basics and want to experiment with spices, this Indian style skillet is just what you need.

Mexican Huevos Rancheros and Israeli shakshuka both use the main ingredients of eggs cooked in a tomato-based sauce. Huevos Rancheros uses traditional spice salsa. Israeli shakshuka uses chopped tomatoes flavoured with paprika, cumin, and turmeric.