"Many cuisines have their version of Eggs in Purgatory, which is basically eggs cooked in tomato sauce. I also happen to like the Middle East/North African style, which is called shakshuka." - Rachael Ray

Gallery

Credit: Photography By Tara Donne

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium-large cast-iron skillet or other ovenproof skillet over medium-high. Preheat the oven to 375°. Add the oil to the skillet, two turns of the pan. Add the onion, chopped celery, and garlic; season with salt, pepper, and the paprika. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the peppers and chorizo. Cook until the fat renders, 2 to 3 minutes. Add the sherry vinegar to the pan. Stir in the tomato sauce and Tabasco. Make 4 wells in the chunky sauce. Crack 1 egg into a ramekin, then drop into a well in the sauce. Repeat with the remaining 3 eggs.

    Advertisement
  • Transfer the skillet to the oven. Bake until the eggs are soft to medium poached, 12 to 15 minutes.

  • Top with the chopped parsley and celery leaves. Serve from the skillet into shallow bowls. Pass crusty bread alongside.

Advertisement