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Can I Make "Eggs in Purgatory w/ Sausage"?

Updated: Aug 24, 2020

This dish looked good and it looked similar to Shakshuka, which I had seen (but not tried yet) while watching the Food Network. It also had a fun name!


What is Eggs in Purgatory?

"Eggs in Purgatory is a loose term for a dish that goes by many names with many variations. The popular, spicy Middle Eastern version, shakshuka, often calls for peppers, sweet paprika, and cumin (it’s delicious), while huevos rancheros might be considered the Mexican version of Eggs in Purgatory.

As it turns out, like so many ancient dishes that are spread over many cultures, the history of this recipe is rather unknown. The most interesting explanation I found is that the name originates from the Catholic faith, with the baked eggs representing “souls” and the tomato sauce surrounding them representing “Purgatory,” the big idea being that the souls are suspended between heaven and hell."



Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.[1][2][3]

Tomato-based stews, called shakshouka in the Maghreb, were common throughout the Middle East and former Ottoman Empire. The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciġer). Tomato and chili peppers hot/sweet were introduced to the dish much later both having their origin in the Americas and meatless variations evolved. Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg shakshouka.[8]

The exact origins of the dish are disputed. Some food historians believe the dish spread to Spain and the greater Middle East from Ottoman Turkey, while others think it originated in Morocco. A third theory is that it is from Yemen, where it is served with zhug, a hot green paste.[9] According to Haaretz the "original shakshuka" was made with vegetables, hard-boiled eggs, goat meat and fresh garlic.[10]

The dish was brought to Israel by Tunisian Jews as part of the mass Jewish exodus from Arab and Muslim lands, where it has become a characteristic feature of the local cuisine.[11][8]

Shakshouka is typical of North African and Arab cuisine and is traditionally served in a cast iron pan or, in Morocco, a tajine.


Eggs simmering in tomato sauce is tasty everywhere in the world. :)


I made a smaller version for myself.

What I used:

- 2 eggs

- 1 Italian sausage link

- ~1/3 cup sauce of tomato sauce

- ~1/4 cup of water or less (just to thin it out a little bit)

- Crusty bread (This was actually half a Telera roll, which is Mexican, fusion!)

- Mozzarella 1 oz. (1 string cheese)

- Parmesan cheese (grated)

- Fresh basil

- Salt & pepper

I cut the bread into cubes and toasted it in a non-stick pan with a tiny bit of oil. I took them out and set them aside. I did the bread first before the sausage, so it would stay nice and toasty.

Then I took the sausage out of the casing and tore it into chunks and browned it with a little oil.

Then I poured the tomato sauce and water and let it simmer and warm up together for a few minutes.

I added the eggs to the tomato / sausage mixture and cover it with a pan lid for ~5-7 minutes.

Right before I was ready to eat, I added the toasted bread cubes in. Then I topped it with parmesan cheese and torn fresh basil.

RESULT: Success! :)

We are good at this! It was really tasty! And it's fancy looking too. :) The creaminess of the eggs with the tomato tastes good with the toasted crunchy bread. You could also have more crusty bread for dipping too.

I'm going to try some of the other versions of Shakshuka too!

Give it a try! We are good at this!

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