Eggs in Spicy Tomato Sauce
What could be a better start to your day than deliciously jammy eggs cooked in a rich, spicy tomato sauce, served alongside freshly toasted sourdough bread? Sign me up! This recipe is quick and easy, making it the perfect way to start your slow morning, but satisfying enough to prepare for a satisfying brunch, lunch, or dinner. I like to think of this recipe as a mix between eggs in purgatory and shakshuka, both of which are traditional egg dishes baked in tomato sauce. This twist on the classics combines herbaceous flavors alongside harissa paste to give you a rich and spicy final product. In just a few ingredients and less than an hour you can have this hearty egg dish cooked from start to finish.
Are eggs in purgatory and shakshuka the same thing? Eggs in purgatory is an Italian dish that is classically rich in tomato flavor as well as herbaceous from the addition of herbs like oregano, basil, or parsley. Shakshuka is a North African dish that is similar to eggs in purgatory because of the rich tomato sauce and deliciously poached eggs, but instead of herbaceous notes you typically see depth in flavor from chili and spices. Shakshuka also typically includes flavor additions such as harissa, a spicy pepper paste, making it a bit spicier than eggs in purgatory, which typically only has a pinch of red pepper flakes, if any spice addition at all.
How long does it take to cook eggs in spicy tomato sauce? This twist on eggs in purgatory or shakshuka is a very quick cooking recipe, coming together in under 45 minutes. This is the perfect amount of time to develop the flavorful spices and herbs in the tomato sauce, as well as poaching the eggs in the sauce so that the yolks are nice and jammy and the whites are perfectly set.
What to serve with eggs in spicy tomato sauce? Thick sliced and toasted sourdough bread is my favorite accompaniment to this eggs in spicy tomato sauce recipe because it adds a delicious crispy texture to the dish. However you can serve this alongside any carb that will soak up the delicious, rich sauce.
What tomatoes are best for eggs in spicy tomato sauce? Almost any kind of canned tomato will work best for this eggs in spicy tomato sauce recipe. My favorite options are crushed tomatoes, diced tomatoes, or canned tomato puree. You can also choose to use whole peeled tomatoes, but you’ll have to crush them by hand prior to making this recipe. I recommend avoiding using fresh tomatoes because they can be too watery for this recipe and often are lacking a richness and depth of flavor that’s prevalent in canned tomatoes. If you ever feel like your recipe is lacking depth of tomato flavor, you can add a tablespoon of tomato paste to the sauce. This will not only amp up the flavor in the dish, but thicken up the sauce slightly. For best results, cook the sauce for an additional 5 minutes or so after adding tomato paste in order to give the sauce enough time to develop the flavors of the tomato paste.
What are the benefits of using harissa in recipes? Harissa is a North African chili paste typically made up of chilis, garlic, olive oil, and more based on the specific harissa you’re using. One of the beautiful and interesting things about this ingredient is that every version of harissa will be a little bit different. Some will be a bit spicier, while some will be mild and full of warmth from dry spices like cumin or coriander. This is exciting because depending on which brand of harissa you use your sauce will come out a little bit different, but no matter what delicious.
How to make eggs in spicy tomato sauce:
Eggs in Spicy Tomato Sauce
This delicious twist on eggs in purgatory and shakshuka makes the perfect brunch dish, featuring a rich, spicy, herb-laced sauce with perfectly jammy eggs and crispy toasted sourdough.
Ingredients
- 2 tbsp olive oil
- 28 oz can of tomatoes - crushed, tomato puree, or diced tomatoes
- 2 garlic cloves
- 1 ½ tbsp harissa
- 1 tsp dried oregano
- 1 medium onion
- 6 large eggs
- 4 oz Feta cheese, for topping
- Sliced of sourdough bread, toasted
- Salt & pepper to taste
Instructions
- Heat a pan over medium heat, preferably one with large sides to hold the tomato sauce. Add the olive oil and let it heat up.
- Dice the onion, add it to the pan, and sauté for about 5-10 minutes, until it is translucent and soft.
- Meanwhile, chop the garlic and add it to the onion.
- Add the harissa and oregano and sauté for 1-2 minutes, so the spices can toast in the oil alongside the onion and garlic. Season with salt and pepper.
- Add the tomatoes to the pan and stir everything together until it’s well combined. Reduce the heat to low and cook the tomato sauce for 15 minutes, until the flavors have developed and the sauce is thick and rich.
- Using a large spoon or ladle, make 6 wells in the sauce and crack an egg into each well. Cover the pot and let the eggs cook in the sauce for 3-5 minutes, or until the egg whites are set but the yolks are still jammy.
- Serve immediately with thick slices of toasted sourdough bread. Enjoy!
