Eggs in Purgatory

For all of you “skipping the butter and Parmesan” - you’re ruining the dish. Also if you think it’s healthier cutting out all the fat and that maybe this will help with weight loss, sorry, wrong on both counts. Scientifically proven that fat doesn’t make you fat. Refined carbs and sugar are the real villains, neither of which are present in this recipe. If you’re cutting out essential ingredients, in essence you’re just creating your own dish. I’ll stick with the real thing, thanks.

Is this shakshuka with Parmesan?

It will help with the egg cooking to have them at ROOM Temperature. If they are cold, then there will be more trouble getting them cooked, even with a lid.

I've been making Biba Caggiano's recipe (in her _Northern Italian Cooking_), but these were better! I served them over "next day polenta," sliced and seared in olive oil until crisp on the outside, tender inside...Very substantial and filling.

Very good. Husband wouldn’t eat it, not in his repertoire, apparently. Teenager gave it a “7.5. I don’t like red sauce.” Since when? I loved it, ate it, and gave bits of egg to my beloved pittie, who would have downed the whole thing had I let her. She sat and sniffed, appreciating the aroma. One tip: Use a skillet or pan small enough for the sauce to be at the second-knuckle so there will be enough depth for the whole egg to sit inside. I’ll make this again when my sister comes.

As a total non-pro, I found it helpful to crack the eggs into a ladle and then nestle them into the sauce.

fresh breadcrumbs lightly fried in olive oil and sprinkled on at the very end is a nice finish in itself or added to the Parmigiano :)

Some have commented about lactose intolerance. Aged cheeses are great because there little lactose, to wit: Cheese with trace levels (less than 0.5 gm lactose) Natural, aged cheese (Cheddar, Parmesan & Swiss) can be digested by those with lactose intolerance. During the cheese making process, most lactose is drained with the whey (a liquid portion). The small amount remaining in the curd is changed to lactic acid during aging. Only trace amounts of lactose remain.

Adding Parmesan to the sauce while it's simmering produce a thickness that I find unpleasant. Better to keep the flavors of egg, tomato, oil, garlic (gently) and anchovies "cleaner," and sprinkle Parmesan (if you must) just before serving. A smattering of chopped parsley is even better.

I make eggs in purgatory using crisp diced pancetta instead of anchovies, spoon the hot tomato mix into individual Spanish cazuelas, top each with cheese of choice (mozzarella is nice) and an egg or two and finish in the oven for individual servings, top with chopped parsley, basil or cilantro.

I think Shakshuka originated in Tunisia. Eggs in Purgatory is an Italian Catholic dish. It wouldn't surprise me if it Shakshuka landed on the boot during the Moorish invasion when so many flavors and dishes melded. Good stuff either way. Yayyy us.

If your cast iron is well seasoned, and you don't leave the tomato in it for a long time, you'll be okay. Left in too long (or in a poorly seasoned pan) the acid will damage the seasoning.

Any reason the sauce couldn't be made ahead of time, through step 2 but minus the Parmesan and butter, and frozen? Would be great to reheat and add eggs for a quick single-serving dinner!

Make sure eggs are room temp. Cook 3-4 min medium low Add in capers, garlic, olives, parsley - chop and add to olive oil

Did anyone else notice that this dish is shown cooked in a cast iron skillet? I've always understood that tomatoes cooked in cast iron remove the finish. The pan requires reseasoning. Am I wrong?