You’ll never look at eggs the same way again after you try this ketofied version of shakshuka. hard to say easy to make and even easier to eat. perfect addition to your next low carb brunch
Where to begin? This simple baked egg dish has many names and even more variations of recipes. In reading up on this dish I couldn’t find any definitive answer as to its origin. Some say the dish was first prepared in the Middle East and variations have been passed through turkey, the Ottoman Empire and all through Eastern Europe. Others say a version of the recipe can be traced back to Yemen. Some versions are vegetarian while others prepared with lamb. Some have cheeses like feta crumbled on top while others are garnished with peas. It seams like each version is seasoned with the spices of the region. Cumin, coriander and caraway are found in Moroccan versions and oregano, basil and parsley in southern Italian versions. The term “Eggs in Purgatory” is said to refer to the eggs as the souls suspended in limbo as a fiery red sauce surrounds them. Sounds kinda bad ass to me.
Now that you can impress your friends with a brief possibly accurate history of this dish, I’m going to throw another curve ball to its evolution by adding Italian sausage and cauliflower rice. Eggs and tomato sauce sound great and all but I need something to fill me up so I needed some meat and something to soak up that tasty sauce so I thought cauliflower rice would be perfect paying homage to another classic dish Paella. Instead of serving the traditional crusty bread I substituted Grilled cheese “toast” points. I used Thick slices of Queso Blanco instead of Halloumi because it is significantly less expensive and just as tasty.
This magical creation is a perfect brunch item but could really be served anytime. It’s filling and a great dish that you can use serve right out of the pan at the table. No more talk it’s time to cook, hope you enjoy this dish and please tag me if you decide to give it a try!!
Shakshuka Eggs in Purgatory
Ingredients
- 5 eggs
- 2 cups riced cauliflower
- 2 Italian sausage links
- 1.5 cups Rao’s marinara
- ½ cup diced bell pepper
- ½ cup diced onion
- 1 tablespoon spiceology Italian seasoning
- 1 tablespoon minced garlic
- 3 tablespoon ricotta
- 16 oz sliced Queso Blanco cheese
Instructions
- Slice open the casings of the Italian sausage links and add them to a 10” cast iron pan.
- Sauté sausage until almost fully cooked then add garlic, Italian seasoning, bell pepper and onion.
- Once the peppers and onions are softened stir in riced cauliflower and continue to stir until cauliflower is tender.
- Add marinara and stir so that the cauliflower and sausage mixture is incorporated with the sauce.
- Using a small ramekin or spoon make 5 wells in the pan then gently place an egg in each well.
- Bake at 400 degrees F for 12-16 minutes until eggs set but still wobble when the pan is lightly shook. Let rest for just a few minutes for eggs to finish setting up.
- While eggs are in the oven slice ½ inch squares of Queso Blanco cheese and fry in a large nonstick skillet until golden on both sides. Set aside to cool for 5 minutes.
- Place a dollop of ricotta cheese in the center. Serve fried Queso points. Garnish with chives (optional)
This is delicious and very very easy to make. My wife actually made the suggestion of adding shrimp and it really went well with it. This was our second time of making this, definetly not the last.
shrimp sounds like a fantastic Addition, I’ve got to give that a try!!!