One of the recent food trends comprises Levantine cuisine. In the wake of trying out the newest shifts, I fell in love with eggs in purgatory. That’s such a dramatic name, isn’t it? I prefer the Arabic version – shakshouka – referring to mixture. Because that’s what it is. A beautiful mixture of tastes in perfect harmony. Nothing fancy, for a change, but oh so comforting!
Fry 250 g raw merguez with 1 chopped yellow onion and 3 garlic cloves. Season with jeera, paprika powder and cinnamon. Add 2 chopped bell peppers and 4 peeled and chopped tomatoes. Simmer for a couple of hours until the flavors are well married.
Create four cavities in the sugo and crack in an egg in each. Cover the pan and poach the eggs until the whites are firm, but the yolks still runny. Scatter with chopped fresh spring onion greens and cilantro.
I published this post in course of the monthly Food Blog Challenge by Foodblogs Schweiz. This month’s basket contained tomatoes, basil, bell pepper, red currants, cherries and raspberries. For this dish, I used tomatoes and bell pepper.