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Eggs in purgatory with prosciutto and Tikka Masala sauce

Uovo al Purgatorio in Italian, is a dish in which eggs are poached in tomato sauce. Trust the Italians to come up with such an evocative name. This Indo-Italian dish with prosciutto is just divine.  A show stopper for brunch, easy and lip-smacking!

Prep time: 5 minutes
Active cook time: 15 minutes
Inactive cook time: 10 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Tikka Masala Simmer Sauce
½ teaspoon red pepper flakes
8 slices prosciutto
4 eggs
4 oz. Cowgirl Creamery Wagon Wheel Cheese or Fontina*, thinly sliced
Chives, sliced, for garnish

Directions

  1. Preheat oven to 375°F. Add Masala Mama Tikka Masala Simmer Sauce** and red pepper flakes to a large oven-safe skillet over medium heat. Bring to a simmer, and cook down gently for 10-15 minutes. 

  2. Remove the skillet from the heat and nestle the prosciutto down into the sauce. 

  3. Make 4 small wells in the sauce with the back of a spoon, and crack an egg into each well. 

  4. Layer the cheese on top of the Shakshuka and transfer the skillet into the oven and bake until eggs are just set, about 8-10 minutes. 

  5. Garnish the Shakshuka with chives, and serve with crusty bread or naan for sopping up the deliciously yolky sauce. 

*great with goat cheese, feta cheese, gruyere or just parmesan also. 

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter.