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,
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
Squash & zucchini
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.