Shakshuka (Eggs in Purgatory): A Wonderful Brunch Dish!
Super Easy One-Pan Dish: Delicious Brunch Menu, Shakshuka Recipe
Introducing ‘Shakshuka’ (Eggs in Purgatory), where perfectly cooked tomatoes meet flavorful sausages, crispy bacon, fresh vegetables, and aromatic herbs! All these ingredients come together in one pan to create a harmonious blend with soft eggs. This dish is incredibly easy and quick to make, making it a stunning brunch option for weekend mornings or special occasions. Prepare to be captivated by its appetizing appearance and deep, satisfying flavor!
Key Ingredients- 2 fresh eggs
- 2 strips thick-cut bacon
- 6 juicy Vienna sausages
- 2 button mushrooms
- 1/2 medium onion
- 1 mini bell pepper
- 100g mozzarella cheese
Cooking Instructions
Step 1
First, slice the bacon into strips about 0.5cm thick for a pleasant bite. Slice the Vienna sausages about 1.5cm thick, either diagonally or into rounds, for a more appealing look when cooked.
Step 2
Dice the mini bell pepper into 1.5cm cubes after removing the stem and core. Prepare the onion the same way. If the button mushrooms are large, cut them into 4 to 6 pieces; smaller ones can be halved or quartered.
Step 3
Now, let’s start cooking. Heat a pan over medium heat and add 2 tablespoons of olive oil. Add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma rises, the pan is ready for the vegetables.
Step 4
When the garlic is fragrant, add the diced onion, mushrooms, and bell pepper to the pan. Sauté for about 1 minute until the vegetables are lightly coated with oil and start to soften. Then, add the sliced sausages and bacon and continue to stir-fry for another 3-4 minutes until the ingredients are lightly browned. The bacon fat will render out and add flavor to the vegetables.
Step 5
Once the ingredients are well sautéed, pour in 300ml of tomato sauce and 100ml of milk or water. Stir gently to combine everything. Bring the mixture to a boil over high heat and let it simmer until the sauce thickens slightly, allowing the flavors to meld together.
Step 6
While the sauce is simmering, season with salt and pepper to your taste. If you’d like an extra kick of flavor, a pinch of paprika powder can be added. Sprinkle in the oregano and dried basil for an aromatic touch. Once the ingredients are well combined and fragrant, sprinkle the mozzarella cheese evenly over the top.
Step 7
Using a spoon or spatula, create small wells in the cheese mixture and carefully crack an egg into each well. Try not to break the yolks to achieve a perfectly poached egg texture.
Step 8
Cover the pan with a lid and reduce the heat to low. Let it simmer gently for about 5-7 minutes, or until the egg whites are set and the yolks are still runny and creamy. Be careful not to cook on too high a heat, as the bottom may burn.
Step 9
Once the eggs are cooked to perfection, serve the Shakshuka directly from the pan. Garnish with a few fresh basil leaves for a beautiful presentation. Enjoy your delicious ‘Eggs in Purgatory’ brunch, best served warm with crusty bread or rice!
