How to Make Eggs in Hell: A Foolproof Shakshuka Recipe Anyone Can Master

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Eggs in hell might sound intimidating, but this dish is actually one of the most approachable yet impressive meals you can add to your cooking repertoire. Despite
its fiery name, this Middle Eastern favorite (also called Shakshuka) takes just 15 minutes to prepare and cook, making it perfect for busy weekday mornings or
leisurely weekend brunches.
Surprisingly, while eggs in purgatory and shakshuka are often used interchangeably, they have subtle differences we’ll explore in this guide. Whether you’re a
cooking novice or experienced chef, this recipe deserves your attention – it looks remarkably fancy despite being “insanely easy to make”. Additionally, with each
serving providing about 257-291 calories, it’s as nutritious as it is delicious.
In this article, we’ll walk you through our foolproof method for creating perfect eggs in hell every time. From selecting the right ingredients to mastering the ideal
egg consistency, we’ve got you covered. This versatile dish works beautifully “any time of the day” – quick enough for breakfast but satisfying enough for dinner.
Let’s get cooking!
What is Eggs in Hell (Shakshuka)?
Shakshuka, commonly known as “eggs in hell,” presents a simple yet vibrant dish featuring eggs poached in a flavorful tomato sauce. This comfort food combines
eggs with sautéed tomatoes, peppers, onions, and garlic, typically seasoned with cumin, paprika, and cayenne pepper [1]. The dish has become increasingly
popular worldwide for its versatility and ease of preparation.
Origins and cultural background
Shakshuka originated as a Maghrebi (North African) dish that developed after tomatoes and peppers arrived in the region through new trade routes in the
mid-16th century [2]. The name itself provides insight into its nature – “shakshuka” derives from Maghrebi Arabic dialect, literally meaning “mixed up” or “all mixed
up” [3].
Many food historians trace the dish’s roots to an Ottoman creation called ” ak uka,” which initially consisted of vegetables and minced meat [4]. Nevertheless,
the exact birthplace remains contested, with Tunisia, Morocco, Yemen, and Ottoman Turkey all laying claim to its origins. The dish gained significant popularity
throughout Libya, Tunisia, Morocco, and Egypt, where it became a standard breakfast and lunch option [2].
Eggs in Purgatory vs Shakshuka
Although frequently confused, eggs in purgatory (uova in purgatorio) and shakshuka have distinct differences. Eggs in purgatory originated in Naples, Italy,
whereas shakshuka came from North Africa [5].
The primary distinction lies in their seasoning profiles. Shakshuka features Middle Eastern spices like cumin, paprika, and cayenne pepper, often incorporating
bell peppers for additional flavor [6]. Conversely, eggs in purgatory embraces Italian herbs such as basil and oregano, with red pepper flakes providing heat [7].
Furthermore, the accompaniments differ – shakshuka traditionally pairs with flatbreads like pita, naan, or challah, while eggs in purgatory is typically served with
crusty Italian bread [6]. Even the cheese varies: feta commonly tops shakshuka, whereas Parmesan or Pecorino Romano graces eggs in purgatory [7].
Why it’s called ‘Eggs in Hell’
The fiery nickname “eggs in hell” primarily references the bubbling red tomato sauce surrounding the eggs during cooking [8]. The spiciness of the dish, thanks to
cayenne pepper, jalapeños, or other hot peppers, further reinforces this hellish connection.
Interestingly, the Italian version’s name, “eggs in purgatory,” carries religious symbolism – the eggs represent souls, and the red sauce symbolizes the flames of
purgatory [5]. Some even connect it to Dante’s poem “Purgatorio,” suggesting the eggs are souls being cleansed in the flames (sauce) before ascending to
heaven [7].
Essential Ingredients and Tools
Creating perfect eggs in hell requires specific ingredients and proper equipment to achieve that signature spicy tomato sauce with perfectly poached eggs. Let’s
break down the essentials for this North African favorite.
Core ingredients for the sauce
The foundation of any good shakshuka starts with a flavorful tomato base. Most recipes call for:
• Olive oil (2-3 tablespoons) – essential for sautéing aromatics
• Aromatics – one medium onion, 2-3 cloves of garlic, and bell peppers (red preferred)
• Tomatoes – either 6 fresh medium tomatoes or one 28-ounce can of whole peeled or crushed tomatoes
• Spice blend – paprika, cumin, coriander form the traditional North African flavor profile
• Heat element – cayenne pepper, jalapeño, or red pepper flakes depending on desired spiciness
The sauce typically begins with a sofrito of onions, peppers, and garlic before adding tomatoes and spices. For deeper flavor, some recipes include tomato paste
or sauce alongside the whole tomatoes.
Best type of eggs to use
Large or extra-large eggs work best for shakshuka, with most recipes calling for 4-6 eggs depending on your skillet size and serving needs. Room temperature
eggs generally cook more evenly in the hot sauce. For this dish, freshness matters – the whites should hold together well when added to the sauce.
Recommended cookware and utensils
A 10-12 inch skillet with a lid is crucial for properly cooking eggs in hell. While cast iron skillets create a rustic presentation, stainless steel or enameled cast iron
are actually better choices since acidic tomatoes can damage seasoned cast iron and potentially create a metallic taste. Other essentials include:
• A wooden spoon for making wells in the sauce
• Small bowls for cracking eggs separately before adding them
Optional toppings and add-ins
Elevate your shakshuka with:
• Fresh herbs (cilantro, parsley, mint, or basil)
• Crumbled feta or goat cheese
• Crusty bread, pita, or naan for serving
• Protein additions like white beans, chorizo, or lamb
• Green vegetables such as spinach or kale
Step-by-Step: How to Make Eggs in Hell
Making perfect eggs in hell is remarkably straightforward once you understand the basic steps. Let’s break down the cooking process into manageable stages
that will help you achieve consistent results every time.
1. Prep your vegetables and spices
Begin by dicing one medium onion and bell pepper into small, even pieces. Mince 2-3 cloves of garlic finely. If using fresh tomatoes, chop them into chunks,
though most recipes recommend using canned whole peeled tomatoes for convenience and consistent flavor. For the spice mixture, combine 1-2 teaspoons each
of paprika and cumin with ½ teaspoon each of cayenne pepper, black pepper, and turmeric.
2. Cook the base sauce
Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add onions and bell peppers, cooking until softened (about 5-7 minutes). Stir in garlic and your
spice mixture, cooking just until fragrant—approximately 1 minute. Next, add 2 tablespoons of tomato paste and cook for another 1-2 minutes. Pour in a 28-ounce
can of crushed tomatoes, breaking them up with a wooden spoon if using whole tomatoes. Simmer the sauce for 10-15 minutes until it thickens slightly.
3. Crack and poach the eggs
Once your sauce has thickened, reduce heat to low. Using the back of a spoon, create 5-6 wells or indentations in the sauce. For best results, crack each egg
into a small bowl first, then gently slide it into each well. This technique prevents shell fragments and keeps the eggs neatly positioned. Lightly run your spatula
through the whites (not the yolks) to help them incorporate slightly with the sauce.
4. Adjust heat and timing for perfect yolks
Cover the skillet and cook for 3-5 minutes for runny yolks, or 5-8 minutes for firmer eggs. The key is monitoring closely—the whites should set completely while
the yolks remain slightly runny (unless you prefer them firm). Remove the skillet from heat immediately once eggs reach desired consistency as they’ll continue
cooking in the hot sauce.
5. Garnish and serve hot
Sprinkle freshly chopped herbs like parsley or cilantro over the top. Optional toppings include crumbled feta cheese, a drizzle of olive oil, or a dash of hot sauce
for extra heat. Serve immediately with warm bread for dipping into the rich tomato sauce and creamy egg yolks.
Tips, Variations, and Common Mistakes
Mastering eggs in hell depends largely on perfecting details that transform a good dish into an exceptional one. Below are crucial tips to elevate your shakshuka
experience.
How to avoid overcooked eggs
The key to perfect eggs lies in timing and technique. Remove the skillet from heat before adding eggs to prevent the first ones from overcooking while you add
the rest. Additionally, crack each egg into a small bowl first to ensure easy placement and shell removal. Watch for whites that are set but yolks that still jiggle
slightly when the pan is moved.
Spice level adjustments
Customize heat by adjusting red pepper flakes accordingly—less for milder taste, more for genuine “hellish” heat. Alternatively, incorporate jalapeños, harissa
paste, or cayenne pepper to achieve your preferred spiciness.
Using fresh vs canned tomatoes
While fresh tomatoes create wonderful flavor, they require hours of simmering. Consequently, canned whole peeled tomatoes (crushed by hand) provide better
convenience and consistent quality. Notably, avoid diced canned tomatoes as they contain calcium chloride that prevents proper breakdown.
Adding protein or greens
Enhance your dish with crumbled feta, chorizo, Italian sausage, or lamb. Moreover, incorporate leafy greens like spinach, kale, or swiss chard for nutritional
boost.
Make-ahead sauce tips
Prepare sauce up to three days ahead and refrigerate. Subsequently, reheat and add fresh eggs when ready to serve. Importantly, freeze sauce without eggs for
up to 6-8 months.
Conclusion
Eggs in hell truly stands as one of the most versatile dishes you can add to your cooking arsenal. This Middle Eastern delight brings together simple ingredients
to create something extraordinary, proving that impressive cooking doesn’t require professional training or complex techniques.
First and foremost, remember that whether you call it shakshuka or eggs in hell, the core concept remains the same – delicious eggs nestled in a spicy tomato
sauce. However, understanding the subtle differences between shakshuka and its Italian cousin, eggs in purgatory, allows you to appreciate the unique cultural
influences behind each variation.
Additionally, mastering the basic technique opens countless possibilities for customization. You might add proteins like chorizo or lamb for heartier meals,
incorporate leafy greens for nutritional benefits, or adjust spice levels to suit your taste preferences. The make-ahead sauce furthermore transforms this dish into
a convenient option for busy households.
Above all, eggs in hell demonstrates how culinary traditions cross borders and evolve while maintaining their comforting essence. We encourage you to
experiment with this remarkably forgiving recipe – undoubtedly, you’ll find it becomes a regular feature in your meal rotation. After all, few dishes can transition so
effortlessly from quick weekday breakfast to impressive weekend brunch centerpiece.
The next time you’re seeking a dish that balances simplicity with sophisticated flavor, reach for this recipe. Your guests will surely be impressed, while you’ll
appreciate how easily it comes together. Happy cooking!
FAQs
Q1. What is Shakshuka and where does it come from? Shakshuka is a dish of eggs poached in a flavorful tomato sauce with peppers, onions, and spices. It
originated in North Africa, particularly in countries like Tunisia, Morocco, and Egypt, before spreading to the Middle East and gaining worldwide popularity.
Q2. How do you achieve perfectly cooked eggs in Shakshuka? To get perfectly cooked eggs, create wells in the sauce and gently crack eggs into them.
Cover and cook for 3-5 minutes for runny yolks, or 5-8 minutes for firmer eggs. Remove from heat immediately when eggs reach desired consistency, as they’ll
continue cooking in the hot sauce.
Q3. Can I prepare Shakshuka in advance? Yes, you can prepare the tomato sauce base up to three days ahead and refrigerate it. When ready to serve, reheat
the sauce and add fresh eggs. You can also freeze the sauce (without eggs) for up to 6-8 months.
Q4. What’s the difference between Shakshuka and Eggs in Purgatory? While both dishes feature eggs in tomato sauce, Shakshuka uses Middle Eastern
spices like cumin and paprika, and is typically served with flatbreads. Eggs in Purgatory, an Italian dish, uses herbs like basil and oregano, and is served with
crusty Italian bread.
Q5. How can I customize my Shakshuka? Shakshuka is highly versatile. You can adjust the spice level, add proteins like chorizo or lamb, incorporate leafy
greens for nutrition, or top with different cheeses like feta. You can also experiment with various herbs and spices to suit your taste preferences.