How to Make “Texas Summer Eggs in Purgatory”:

Shakshuka, a dish of eggs poached in a spicy tomato sauce, has been a staple in North African and Middle Eastern cuisine for centuries. It is both hearty and versatile, perfect for any meal of the day. Today, we’ll explore a unique twist on this beloved dish: “Texas Summer Eggs in Purgatory” Shakshuka. This version combines the rich, spicy flavors of traditional shakshuka with Texan flair, featuring ground pork sausage and fresh farm eggs. We’ll also dive into the history of shakshuka, provide a vegetarian alternative, and explore other popular versions of this dish.

The History of Shakshuka

Shakshuka’s roots can be traced back to North Africa, particularly Tunisia, where it was a popular breakfast dish. The word “shakshuka” means “a mixture” in Arabic, reflecting the dish’s nature of combining various ingredients. From North Africa, shakshuka spread to the Middle East, particularly Israel, where it became a beloved staple.

The dish’s simplicity and versatility made it popular among immigrants in Israel during the 20th century. It was easy to prepare, inexpensive, and could be adapted to include various ingredients, making it a perfect meal for families. Over time, shakshuka has evolved and adapted to different regional tastes, resulting in numerous variations worldwide.

Texas Summer Eggs in Purgatory Shakshuka Recipe

This Texan twist on shakshuka incorporates ground pork sausage and a touch of Italian herbs, adding a hearty and savory depth to the dish. Here’s how to make it:

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 25 oz. jar organic marinara sauce
• 1 lb ground pork sausage (fried)
• 6 fresh farm eggs
• 1 tbsp Italian herbs
• 1 cup shredded Parmesan
• 2 slices toasted crusty bread
• Fresh cilantro for garnish
• Salt and pepper to taste
• Copious amount of hot sauce (optional) 😜

Instructions:

1. Prepare the Sausage: In a large skillet, heat the olive oil over medium heat. Add the ground pork sausage and cook until browned and crispy. Use a slotted spoon to remove the sausage from the skillet and set it aside, leaving the rendered fat in the pan.
2. Simmer the Sauce: Add the marinara sauce to the skillet, using a spoon to scrape up any browned bits from the bottom of the pan. Stir in the Italian herbs, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
3. Create Wells for the Eggs: Use the back of a spoon to make six wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
4. Cook the Eggs: Sprinkle the cooked sausage over the sauce and eggs. Cover the skillet and cook on low heat until the egg whites are set, but the yolks are still runny, about 5-7 minutes.
5. Add the Cheese: Once the eggs are cooked to your desired doneness, sprinkle the shredded Parmesan cheese over the top. Cover the skillet again for another minute, allowing the cheese to melt.
6. Serve: Garnish the shakshuka with fresh cilantro leaves. Serve hot with slices of toasted crusty bread for dipping.

Vegetarian Version

For a vegetarian version of “Texas Summer Eggs in Purgatory” Shakshuka, you can replace the ground pork sausage with hearty vegetables or plant-based sausage. Here’s how to make a vegetarian version:

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 25 oz. jar organic marinara sauce
• 1 lb plant-based sausage or a mix of diced bell peppers, zucchini, and mushrooms
• 6 fresh farm eggs
• 1 tbsp Italian herbs
• 1 cup shredded Parmesan (or vegan cheese)
• 2 slices toasted crusty bread
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the plant-based sausage or mixed vegetables and cook until browned and tender. Remove from the skillet and set aside, leaving any rendered fat or vegetable juices in the pan.
2. Simmer the Sauce: Add the marinara sauce to the skillet, using a spoon to scrape up any browned bits from the bottom of the pan. Stir in the Italian herbs, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
3. Create Wells for the Eggs: Use the back of a spoon to make six wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
4. Cook the Eggs: Sprinkle the cooked plant-based sausage or vegetables over the sauce and eggs. Cover the skillet and cook on low heat until the egg whites are set, but the yolks are still runny, about 5-7 minutes.
5. Add the Cheese: Once the eggs are cooked to your desired doneness, sprinkle the shredded Parmesan (or vegan cheese) over the top. Cover the skillet again for another minute, allowing the cheese to melt.
6. Serve: Garnish the shakshuka with fresh cilantro leaves. Serve hot with slices of toasted crusty bread for dipping.

Other Popular Shakshuka Versions

Shakshuka is incredibly versatile, and many variations have emerged over the years. Here are a few popular versions from different regions:

1. Green Shakshuka: This version replaces the tomato sauce with a mixture of sautéed green vegetables such as spinach, kale, and Swiss chard. Garlic, onions, and green chilies add flavor, and the eggs are poached directly in the greens. This lighter, fresher version is perfect for a nutrient-packed meal.

2. Spicy Shakshuka: For those who enjoy a bit of heat, this version includes the addition of hot peppers, such as jalapeños or serranos, and spices like cayenne pepper and paprika. The tomato sauce is amped up with these fiery ingredients, creating a shakshuka that’s both spicy and flavorful.

3. Moroccan Shakshuka: This version incorporates Moroccan spices such as cumin, paprika, and harissa paste, a spicy chili pepper paste. It often includes bell peppers, chickpeas, and preserved lemons, adding depth and complexity to the dish.

4. Turkish Menemen: Similar to shakshuka, menemen is a Turkish dish of scrambled eggs cooked with tomatoes, green peppers, and spices. The key difference is that the eggs are scrambled rather than poached, resulting in a creamy, cohesive mixture.

5. Shakshuka with Feta: Adding crumbled feta cheese to shakshuka introduces a tangy, salty flavor that complements the sweetness of the tomatoes and the richness of the eggs. Simply sprinkle feta over the top before serving for an extra layer of flavor.

This hearty, flavorful dish is perfect for any meal of the day and can be easily adapted to suit vegetarian preferences. The rich history of shakshuka, from its North African roots to its global popularity, is a testament to its versatility and universal appeal.

Whether you stick to the traditional recipe, try the Texan version, or experiment with other popular variations, shakshuka is sure to become a favorite in your kitchen. Its combination of spicy, savory, and fresh flavors makes it a dish that’s both comforting and exciting. So gather your ingredients, heat up your skillet, and enjoy the delicious journey of making and savoring shakshuka.