September {Eggs in Purgatory}

One of my favorite meals is Eggs in Purgatory, also known 
as shakshuka. It’s a meal based on frugality, making use 
of what's in season. This simple recipe is a peasant’s 
recipe, referenced in many Civil War-era cookbooks 
and still easy on the pocketbook today. What makes 
it so unique is the vibrant and bold flavors that come 
with extended cooking time. Nutritious vegetables and 
added protein from the eggs makes it a well-rounded, 
one-pot meal.

When I'm invited to share My Kentucky Food Story
publicly, I enjoy preparing this dish while I'm speaking. 
There's something classically simple about that dish that 
leaves those watching it being prepared then tasting it, 
empowered to go home and cook a good meal.

Eggs in Purgatory
Olive oil or butter
Onion
Squash & zucchini
Peppers
Tomatoes
Eggs
Salt & pepper to taste
In a cast iron skillet, heat olive oil or butter. Vegetables 
are added in layers, left in large chunks making it very 
simple. Onions first then squash, zucchini, peppers and 
tomatoes. Reduce everything down to a thick sauce. 
Last, eggs are cracked and dropped into the hot sauce 
and cooked to preference. We like to leave the egg yolks 
at least a little runny. The most important investment in 
this dish is the time you must allow for the vegetables 
to build on one another.


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