Don’t be intimidated by the name of this dish; Shakshuka is an easy weeknight staple in our house. Also known as “Eggs in Purgatory”, this middle-eastern dish is so quick and easy to whip up, cost efficient, and looks oh-so impressive! It also doesn’t hurt when the name of the dish is incredibly fun to say. Traditionally this dish comes with the tomato sauces and eggs, but I love to add prosciutto to give it a little twist.
As you probably know by now, we like things spicy in our house. If you can’t handle the heat or are cooking for the kiddos, omit the cayenne completely. Also I don’t add any salt to this dish because the prosciutto and canned tomatoes add just enough salt.
This is my go to dinner recipe when I don’t have time to run to the store or simply don’t want to spend a long time in the kitchen that night. It would also be a beautiful weekend breakfast or brunch recipe. Don’t forget to serve alongside some yummy, crusty bread to scoop up that delicious sauce. I love to top mine with parsley, parmesan cheese and a drizzle of good olive oil.
Shakshuka with Prosciutto
A super easy and heart warming clean-out-the-pantry dinner. Also works great for brunch!
- 1/2 white onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 15-ounce can crushed tomatoes
- 4 pieces prosciutto torn up
- 4-6 eggs
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- shredded parmesan optional
- chopped parsley optional
- drizzle of olive oil optional
In a large nonstick skillet with tall edge, heat 1 tablespoon olive oil on medium-high heat. Sauté onion for about 5-7 minutes, until soft.
Add bell pepper and garlic to the skillet and sauté for another 5-7 minutes, until fragrant.
Add crushed tomatoes, chili powder, paprika, cumin and cayenne. Stir together and let simmer for about 15 minutes.
With the back of a spoon, create little pockets in the sauce for each egg. Crack the eggs into the sauce and cover the skillet. Let simmer for another 10 minutes or so, until eggs are cooked to desired doneness.
When the eggs are cooked to your liking, nestle pieces of prosciutto in the sauce alongside the eggs.
Top with freshly shredded parmesan, chopped parsley and an extra drizzle of olive oil prior to serving. Serve alongside crusty bread.
I do not recommend using a cast-iron skillet for this dish, as cast irons are not able to withstand the acidity from the tomato sauce. A large non-stick skillet is best, with tall edges so it can hold all the sauce in. If you don't have one, a very large skillet or even a big pot will do.