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Eggs In Purgatory (shakshuka Italiano)
Shakshuka, or Eggs In Purgatory, is an egg dish traditionally cooked in a spicy blend of tomato sauce and other flavors. Here's an Italian twist on the classic shakshuka.
Prep Time: 00:10
Cook Time: 00:15
2 tablespoons olive oil
14 oz. can tomato sauce
14. oz. can diced tomatoes
1 clove garlic, minced
fresh basil, torn or chiffonaded, or fresh parsley, torn
1/4 cup parmesan cheese
teaspoon italian seasoning
salt & pepper, to taste
1In a large skillet, saute minced garlic in olive oil over low heat. Add the diced tomatoes, tomato sauce and Italian seasoning and simmer for 5 minutes, stirring occasionally.
2Carefully crack each egg side by side over the tomato mixture and lightly season with salt and pepper. Cover, and let simmer on low heat about 3 minutes or until the eggs are opaque and set.
3Sprinkle with parmesan cheese, cover, and remove from heat. Once the cheese is melted, top with fresh basil and a drizzle of olive oil (optional), and adjust for seasonings, if necessary.
4Serve with crusty Italian bread.
For a meatier dish, you can always saute a little pancetta or Italian sausage with the garlic. You can also dollop a bit of pesto on top before serving, too!
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