Shakshuka and its antecedent Eggs in Purgatory are dishes where a flavorful tomato-based sauce is used to poach eggs. The spicing varies based on area of origin but they both provide a delicious payoff. You can make this in a skillet for a crowd or bake the sauce and eggs in individual ramekins for a more elegant and/or timely presentation.
I am a fan of dishes that can be built from pantry staples, especially this time of year when company comes calling. We all occasionally find ourselves low on time and supplies and in need of something nourishing and satisfying that doesn’t require a trip to the store or a call to order in. I discovered another great use for McEvoy Ranch Cherry Pepper Bruschetta for just that reason this weekend.
A merry evening led to unplanned overnight guests and the next morning, breakfast was required. Folks arose at different times and this baked egg dish was the perfect solution.
A jar of McEvoy Ranch Cherry Pepper Bruschetta was on hand as were some fresh eggs from Silver Sky Ranch. I built individual dishes and baked them as folks woke up. I put some bruschetta in the bottom of a ramekin, made a landing spot for the eggs with a spoon and eased them in. I sprinkled the eggs with sea salt, Aleppo pepper, and added a couple of tablespoons of cream. I then added some cheese, covered the ramekins with foil, and popped them in the oven. I baked at 350 F for 10 minutes for the egg yolks to be soft but the whites set. Ovens vary and so do egg preferences – you may have to experiment a bit.
Add a slice of crusty bread and a Mimosa and all’s right with the world.