Recipe · Everything Maker™
Eggs in purgatory
This vividly named Italian riff on shakshuka features eggs poached in a garlicky, spicy tomato sauce. Serve with plenty of crusty bread.
Ingredients
- 1 15-oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp kosher salt, more to taste
- ½ tsp freshly ground black pepper, more to taste
- ¼ cup water
- 2 tsp extra-virgin olive oil, more for serving
- 4 garlic cloves, thinly sliced
- 2 tsp tomato paste
- 1 tsp anchovy paste (see NOTE)
- ¼ tsp crushed red pepper flakes
- ¼ cup dry red wine
- 5 large eggs
- Freshly grated Parmesan, for serving
- Fresh basil, for serving
- Crusty Italian bread, for serving
Method
- Add the tomato sauce, Italian seasoning, 1 tsp salt, and ½ tsp pepper to a medium bowl.
- Add the water to the tomato sauce can and swirl to rinse the sauce clinging to the sides. Add to the bowl and stir.
- Turn on the Everything Maker and preheat, closed, until the green Ready light turns on, about 3 minutes.
- Open the lid, add the oil and garlic to the cooking plate, and cook, stirring often, until garlic is light golden, about 2 minutes.
- Add the tomato paste, anchovy paste, and red pepper flakes and cook, stirring constantly, until the paste is dark red, about 1 minute.
- Add the wine, stir, and cook about 30 seconds.
- Add the tomato sauce and gently stir to incorporate into the wine. Close the lid and let the sauce simmer for 2 to 3 minutes.
- Open the lid and carefully crack the eggs into the sauce. Season the eggs to taste with salt and pepper.
- Close the lid and cook until the egg whites are firm, but the yolks are still runny, 2 to 3 minutes.
- Turn off the unit, open the lid, and top with Parmesan, basil, and a drizzle of olive oil.
- Serve family style right out of the Everything Maker, with crusty bread. NOTE: The anchovy paste adds a rich umami flavor rather than a fishy taste; however, you can swap in another teaspoon of tomato paste to go vegetarian.
Made with
Everything Maker™
$59.99
