Shakshuka: Eggs in Purgatory
Shakshuka Recipe Made with a Cast Iron Pan
This dish is called ‘Eggs in Purgatory’ because its appearance resembles fiery hell! It’s a hearty and visually stunning dish featuring eggs gently poached in a rich, spiced tomato sauce, perfect for a delightful brunch or a special meal. The beauty of this recipe lies in its flexibility; you can easily incorporate various ingredients you have on hand in your refrigerator. Let’s create this irresistible Shakshuka together!
Main Ingredients- 100g Ham (diced)
- 1/2 Onion (thinly sliced)
- 50g Spinach (blanched and roughly chopped)
- 2 Korean Green Chilies (finely chopped)
- 1 bottle Pasta Tomato Sauce
- 3 Eggs
- 50g Shredded Mozzarella Cheese
Cooking Instructions
Step 1
Prepare all your ingredients in advance. Dice the ham into bite-sized pieces. Thinly slice the onion. Briefly blanch the spinach in boiling water, then shock it in cold water, squeeze out excess moisture, and chop it coarsely. Finely chop the Korean green chilies for a touch of heat. Have your eggs, shredded cheese, tomato sauce, olive oil, milk, butter, and minced garlic ready. This dish is wonderfully versatile and perfect for using up whatever you have in your fridge!
Step 2
Preheat your cast iron pan over medium heat. Add 1 tablespoon of olive oil to coat the pan. Cast iron pans are excellent for retaining heat, ensuring your ingredients cook beautifully.
Step 3
Once the pan is hot, add 1 tablespoon of minced garlic. Sauté the garlic, stirring constantly to prevent burning, until it becomes fragrant. This aroma is the first step to a delicious dish.
Step 4
As the garlic becomes fragrant, add the thinly sliced onion and sauté until it becomes translucent. If you have butter, add 1 teaspoon now for an extra layer of richness, though it’s perfectly fine to omit if you don’t have any.
Step 5
Once the onions are translucent, add the diced ham and continue to sauté. The ham will release some of its savory juices, enhancing the flavor of the onions. Remember to stir occasionally when using a cast iron pan to prevent sticking.
Step 6
When the ham and onions are well sautéed, pour in the entire bottle of pasta tomato sauce. Stir everything together so the sauce evenly coats the ingredients.
Step 7
Next, add 1 cup of milk to adjust the consistency of the sauce. If milk is not available, you can certainly use water as a substitute. Aim for a sauce consistency that you find appealing.
Step 8
Now, add the blanched spinach and chopped Korean green chilies. Make three small wells in the sauce and carefully crack an egg into each well. Reduce the heat to low. Cooking over low heat will ensure the eggs cook gently without the sauce burning.
Step 9
As the sauce begins to bubble gently, sprinkle 50g of shredded mozzarella cheese evenly over the top. The melting cheese will add a wonderful creamy texture and savory depth.
Step 10
Watch as the egg whites start to set and the cheese melts. Cook the eggs to your desired doneness – whether you prefer them runny (sunny-side up) or fully cooked (over hard). Cast iron pans retain heat exceptionally well; you can even turn off the heat and let the residual heat finish cooking the eggs to a perfect medium-rare, especially if you prefer them slightly runny.
Step 11
Your Shakshuka is complete and ready to be enjoyed! Serve it hot with crusty bread for dipping or alongside rice for a complete meal. Enjoy the wonderfully rich flavors!
