Shakshuka Eggs in Purgatory
Print Recipe
5 from 1 vote

Shakshuka Eggs in Purgatory

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Brunch, Main Course
Cuisine: Italian
Keyword: baked, brunch, eggs, purgatory, shakshuka
Servings: 5
Calories: 573kcal
Author: Culinary Lion


  • 5 eggs
  • 2 cups riced cauliflower
  • 2 Italian sausage links
  • 1.5 cups Rao’s marinara
  • ½ cup diced bell pepper
  • ½ cup diced onion
  • 1 tablespoon spiceology Italian seasoning
  • 1 tablespoon minced garlic
  • 3 tablespoon ricotta
  • 16 oz sliced Queso Blanco cheese


  • Slice open the casings of the Italian sausage links and add them to a 10” cast iron pan.
  • Sauté sausage until almost fully cooked then add garlic, Italian seasoning, bell pepper and onion.
  • Once the peppers and onions are softened stir in riced cauliflower and continue to stir until cauliflower is tender.
  • Add marinara and stir so that the cauliflower and sausage mixture is incorporated with the sauce.
  • Using a small ramekin or spoon make 5 wells in the pan then gently place an egg in each well.
  • Bake at 400 degrees F for 12-16 minutes until eggs set but still wobble when the pan is lightly shook. Let rest for just a few minutes for eggs to finish setting up.
  • While eggs are in the oven slice ½ inch squares of Queso Blanco cheese and fry in a large nonstick skillet until golden on both sides. Set aside to cool for 5 minutes.
  • Place a dollop of ricotta cheese in the center. Serve fried Queso points. Garnish with chives (optional)


Calories: 573kcal | Carbohydrates: 8g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 202mg | Sodium: 1559mg | Potassium: 443mg | Fiber: 2g | Sugar: 3g | Vitamin A: 760IU | Vitamin C: 52.5mg | Calcium: 995mg | Iron: 2mg