Eggs in Calabrian Purgatory
Eggs in Purgatory (Shakshuka’s Italian cousin) is a delicious and easy dish that’s perfect to cook up at home for breakfast, lunch or dinner. All you need are eggs, chickpeas and a reliable tomato sauce that will deliver intense flavor and heat like our popular Spicy Calabrian Sauce. Some recipes call for the dish to finish off in the oven, but in this quick version, all you need is a skillet with a lid. Steam will help the eggs set while they gently poach in the sauce.
If you’re feeling a little extra , add a few dollops of Calabrian Chili Spread and take this classic vegetarian meal to the next level.
SERVES 2-4
MADE WITH SPICY CALABRIAN SAUCE
INGREDIENTS
1 jar of Spicy Calabrian sauce
1 tbsp Calabrian Chili Spread (optional)
1-2 tbsp extra virgil olive oil
2 (15 oz) cans chickpeas, drained
4 eggs
fresh parsley, chopped
sea salt & black pepper to taste
PREPARATION
Heat about a tablespoon of oil in a large skillet over medium heat.
Drain the chickpeas and add them to the saucepan. Stir with the oil to coat.
Pour in the Spicy Calabrian sauce and mix everything well. Once the sauce starts bubbling, lower heat and bring to a simmer. Let reduce uncovered for about 10 minutes, stirring occasionally.
Make small wells with your spoon, distributed evenly, and crack the eggs directly into them. Top each egg with a sprinkle of salt and a crack of pepper. Cover and allow the eggs to set; about 5-8 minutes for softer yolks, 10-15 minutes for firm yolks. Don’t overcook the eggs!
Remove from the stove and allow to rest for about 2 minutes. Sprinkle some fresh parsley, a few small dollops of Calabrian Chili Spread and an extra drizzle of extra virgin olive oil.
Serve hot with fresh rustic bread to scoop up the sauce.
