We made Melissa Clark‘s shakshuka from the New York Times Cooking website all fall, and this North African dish of eggs poached in a spicy tomato sauce had become my go-to. Wanting to change things up a bit, I decided upon the Southern Italian version of this, Eggs in Purgatory. Then I got sidetracked by Ande ki Kari, the Indian version of eggs in a spicy tomato sauce.
This recipe, also by Melissa Clark (love her!) on the Times Cooking website is a winner. It doesn’t take too long to put together, and the house smells heavenly while you do.
Tip: I peel my ginger with a spoon; it takes just the skin, leaving more of the ginger behind. Also, Melissa says you can make the eggs and the sauce the day before and put it all together at the last minute. I served it with some rice to lengthen it a bit.
I did use canned tomato puree since that’s what I had on hand, and fresh tomatoes this time of year are … well … awful. Just one woman’s opinion.
Here’s how it all came together for us:
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