- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper - cored, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/8 teaspoon hot pepper sauce (such as Tabasco®)
- 1 (28 ounce) can crushed tomatoes
- 1 (4.5 ounce) can chopped green chiles, drained
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 large eggs
- 1 tablespoon chopped fresh parsley
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
05/22/2018
recipepes.com
Eggs in Purgatory (Shakshuka), recipe
PT15M
PT1H
5
455 calories
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