Eggs in Purgatory
We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infuse a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.
This Story Originally Appeared On cookinglight.com
Gallery
Credit:
Hector Manuel Sanchez; Styling: Ginny Branch Stelling
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
286 calories; fat 13.7g; saturated fat 3.7g; mono fat 6.2g; poly fat 2.5g; protein 18g; carbohydrates 23g; fiber 7g; cholesterol 372mg; iron 4mg; sodium 604mg; calcium 121mg; sugars 7g.