Simple, healthy, and delicious—the three criteria I live by for creating or following a recipe. Eggs in purgatory hit all of those marks. Plus, this dish whips up in no time!
The main ingredient is cauliflower, but don’t let that deter you from making this dish if you don’t usually like it. In fact, you probably won’t even realize that you’re eating cauliflower. That’s because its beautifully masked by the spicy crushed tomatoes and other ingredients.
I tried to find the origin of eggs in purgatory, or shakshuka as its called in North Africa and the Middle East, but apparently several cultures have laid claim to its creation. Although its origins may be a bit murky, whoever invented it sure did us all a favor! 😉
This is a perfect dish to make on a Saturday or Sunday morning, for brunch or even dinner—heck, anytime of day is perfect for making and devouring this dish! I hope you enjoy it as much as we did. 💜
Eggs in Purgatory
Here’s what you’ll need:
1 small (or ½ of a medium) head of cauliflower, cut into ½-inch pieces
fine-grain sea salt
1 14 oz. can diced tomatoes with peppers, onions, and garlic—salsa style
½ cup all-purpose flour
¼ cup extra virgin olive oil
marjoram leaves for garnish
(optional—for spice lovers) red pepper flakes
Makes one large skillet full; about 2-4 servings.
- In a large pot, boil the cauliflower in salted water (a dash of sea salt will do) for one minute. Cauliflower should be barely tender.
- In a medium bowl, add the flour. Drain cauliflower, shaking off any excess water, and toss with the flour in your medium bowl. Set aside.
- In a large skillet (a cast iron skillet is ideal, but not necessary), heat the olive oil over medium-high heat. Take the floured cauliflower, tapping off extra flour, and place into the skillet being careful not to burn yourself. Arrange in a single layer and cook until golden, 4-5 minutes, flipping from time to time to evenly cook and make golden.
- Stir in tomato sauce. Bring to a simmer. (Spice lovers: sprinkle red pepper flakes all over cauliflower and sauce mixture. Keep in mind a little goes a long way!)
- Using a spoon, make small pockets for the eggs near the outer edges of the skillet. Break eggs into the pockets you just made and place a cover over skillet. Cook until the eggs are set (4-5 minutes). Serve immediately, garnishing with the marjoram.
This dish was inspired by Heidi Swanson’s recipe in her book, Near & Far: Recipes Inspired by Home and Travel.