Spicy Eggs in Purgatory

Serves 2-4


1 16oz jar of spicy Ugly Sauce
2 Tbspn of spicy
Tomato ‘Nduja
1/2 Tbsp olive oil
3 cloves garlic
1 small onion
15 oz (1 can) chickpeas
sea salt, black pepper to taste
1/4 cup finely grated Parmesan
2 Tbsp feta cheese
4 eggs, as fresh as possible
fresh herbs (optional)

It makes for an easy weeknight dinner or delicious weekend brunch. Substitute with Nonna’s Sweet Veggie Sauce for a non-spicy version

Eggs in purgatory (a.k.a. shakshuka or poached eggs in tomato sauce)


Preheat oven to 375ºF.

Mince the garlic and dice the onion. Meanwhile, heat the oil in a cast iron skillet over medium heat. Add the garlic and the onion and cook until the garlic is fragrant and the onion is translucent, about 5 minutes.

Drain and rinse the chickpeas. Add to the saucepan and stir into the garlic and the onion. Salt and pepper to taste.

Pour in spicy Ugly Sauce (and 2 tablespoons of Tomato ‘Nduja if you want more heat) and mix everything well. Once the sauce starts bubbling, Make a small hollow with your spoon and crack an eggs into it. Repeat with all the eggs. Top each egg with a sprinkle of salt and a crack of pepper. Then sprinkle feta and Parmesan over the whole thing.

Move the saucepan to the oven, and bake until the egg whites are set, about 10-12 minutes. Sprinkle with fresh herbs and serve directly from the skillet for a fun family meal.