Shakshuka | Eggs Poached In Spicy Tomato Sauce | Eggs In Purgatory

We all love eggs for breakfast or brunch, and what better way to elevate your egg game than to poach it in a flavorful spicy tomato sauce! This recipe is quick and easy to prepare, and can be done in less than 30 minutes. You should try it!

Shakshuka | Eggs in Purgatory

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Servings: 1
Author: ceefade


  • 2 large Eggs
  • 1 14.5 oz can Fire Roasted Diced Tomatoes
  • 1/2 cup Sliced Mushrooms
  • 1 – 2 slices Bacon (chopped)
  • 2 tbsp Chopped Onions
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Jalapeno Peppers
  • Salt
  • Paprika
  • Black Pepper
  • 1/2 a handful of chopped Parsley


  • Start by sautéing your mushrooms in a tablespoon of cooking oil for about 1 minute or until mushrooms start getting soft
  • Add the chopped raw bacon and cook together with the mushrooms for another minute to render the delicious bacon fat
  • Add the minced garlic, onions and jalapeños to the skillet. Sauté for another minute or till the onions get translucent
  • Add the diced tomatoes to the pan and stir to combine all the ingredients
  • Season with salt, pepper, paprika and your other favorite seasonings
  • Turn down the heat to medium and let the sauce simmer for about 5 minutes. You can keep the skillet covered to keep the sauce from drying out
  • Use your spoon to create 2 wells in the sauce. Crack and add your eggs to the wells. Season the eggs with salt and pepper. .
  • Cover the skillet and cook on low heat for about 5 – 7 minutes or till your eggs achieve your desired doneness.
  • Garnish with some fresh chopped Parsley.
  • Remove skillet from the heat and serve immediately with some golden toast.
  • Enjoy!


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