Spicy Eggs in Purgatory

Serves 2-4


1 16oz jar of Nonna's Spicy Sauce
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 Nonna's Spicy Sauce 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.