To branch out a bit with our breakfast choices, the hubby and I decided to spend a lazy Sunday morning trying out another (yes, ANOTHER) Mediterranean Paleo-inspired recipe: Eggs in Purgatory.
Eggs in Purgatory, or, as it’s called in Mediterranean Paleo, Chakchouka, is essentially eggs poached in a spicy tomato sauce. As with a lot of the other recipes we use as inspiration, we made this dish our own, and it was (forgive the oxymoron) heavenly.
The Mediterranean Paleo version of Eggs in Purgatory adds in some meatballs to bulk up the dish a bit. The recipe includes making them balls from scratch, but since we had some in the freezer, I used those.
We also gave the tomato sauce a bit more substance by adding in chopped kalamata olives, capers and chili garlic sauce.
To make two (very large!) servings, you need:
- 1 bell pepper, diced
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1- 15 oz. box or can of crushed tomatoes
- 1/2 cup water
- 1/3 cup kalamata olives, chopped
- 2 tbsp capers
- 6 small meatballs (frozen or pre-made from scratch)
- 2 tbsp chili garlic sauce
- 1 tsp red pepper flakes
- 1/2 tsp coriander
- 1/2 tbsp cumin
- 4 eggs
- salt and pepper to taste
- your favorite cooking fat
- chopped cilantro, for garnish
To start, place 1 to 2 tablespoons of your favorite fat into a medium sauté pan, ideally one with tall sides and a cover. Over medium-high heat, add in the onion, garlic and bell pepper and stir occasionally, cooking until the onions are browned and the peppers have softened, about 3-5 minutes.
Add the crushed tomatoes and the water to the pan, stirring to combine. Bring the sauce mixture to a boil then reduce the heat to simmer the mixture for about 5 minutes. Add in the olives, capers, chili garlic sauce and spices, stirring to combine. Add in the meatballs and simmer for another 5 minutes, adding more water if the sauce gets too thick.
Once the meatballs are warmed through and the sauce has thickened a bit, create four “wells” in the sauce. Bring the heat back to medium and crack one egg into each of the four wells. Cover the pan and let the eggs poach in the sauce until the whites are cooked through but the center is runny (about 1-3 minutes).
Once the eggs are cooked, scoop two eggs and a lot of sauce onto a plate and top with the fresh cilantro. Then, ENJOY!
Would you change anything about this recipe? Let me know if you’ve tried it and have ideas- I’m always up for new ideas!