In our flat we call this recipe ‘eggs in purgatory’ after Nigella’s version, but ultimately it’s a take on shakshuka. This really is a go to Sunday night supper, but often we deviate from Nigella as we just use whatever we have leftover in the fridge.
Last night for 3 people, ingredients included:
- 1 onion
- 1 sweet romano pepper
- 2 cloves of garlic
- 1 chilli
- 1 teaspoon of paprika
- 1 tin of chopped tomatoes
- a large squirt of tomato puree
- 1 bag of spinach
- 6 Burford brown eggs
- 1 loaf of spelt bread
Finely dice your onion, pepper, garlic and chilli and sweat in some olive oil, until soft. Add the paprika and allow this to cook for a bit. You could add more spices at this point to transform it into a more traditional shakshuka, like cumin for example, but we were in the mood for the unadulterated version. Add the spinach, tinned tomatoes and puree and let this reduce on a medium heat for 5 minutes.
Once you have a rich tomato sauce that is quite thick, make some divots in the sauce and crack in the eggs.
Sprinkle over some salt and pepper and pop a lid over the frying pan and cook for 8 minutes, or until the whites are cooked but the yolks are runny.
Either spoon into individual bowls, or save on the washing up and dive straight into the pan with your hunk of bread. We actually had ours with some chopped chives and leftover soured cream to cool down the chilli heat. You might also consider this for a meat free Monday supper too! Quick and simple, this is a numma recipe for any time of the week.