Shanam and I get on great for 3 reasons…
we both have been through similar experiences
we both have similar personalities
and we both share an undeniable passion for cooking
So when we do hangout, our conversations revolve around food, naturally, and discussing our latest and greatest recipe creations.
Our eyes light up at the mere mention of food. Boring for some, exciting for us.
But aside from cooking, Shanam is someone I consider a warm and genuine person. Our connection was instant. Her experiences have made her who she is today, a strong and wise person whom I continue to learn from.
As I go through life, I find that certain people come to you at a point when you need them most, and Shanam came into my life at the right time. 
And now let’s talk about this dish. Not too long ago, Shanam made me Caprese Sunny Side Eggs, and I told her essentially what she made me was a basic form of Eggs in Purgatory.
I kicked up Shanam’s recipe up a notch and bring you my version of Eggs in Purgatory (aka Italian Shakshuka).
Steamed eggs in a sauté of cherry tomatoes and garlic combined with spicy pepper, sweet basil, and creamy Parmesan. Honestly, there is nothing “purgatory” about this dish, but rather, it is “heavenly.” 
Enjoy this dish with toast to soak up all the juices, or skip the carbs altogether. Thanks Shanam, you were my inspiration.
INGREDIENTS (makes 2 to 4 servings):
- Extra Virgin Olive Oil – 1 tbsp
- Shallots – 2 (chopped)
- Cherry Tomatoes – 2.5 cups (sliced in half)
- Garlic – 2 cloves (chopped)
- Crushed Red Pepper – 1 tsp
- Salt – to taste
- Black Pepper – to taste
- Organic Eggs – 4
- Parmesan Cheese – 1/4 cup (optional, or use less, tastes amazing even without cheese)
- Basil – 1/2 cup (garnish)
DIRECTIONS:
1. Chop garlic and shallots. Set aside. Half the cherry tomatoes. 
2. Heat up a cast-iron skillet on medium heat. Once warmed through, add oil. Add the garlic and shallots. Cook for about 2 minutes or until the shallots are very slightly golden.
3. Add the cherry tomatoes along with salt, black pepper, and crushed red pepper. Stir. Allow this to cook for 5 minutes.
4. After 5 minutes, the tomatoes should be a little softer, use a fork to mash the cherry tomatoes. Careful – it squirts.
5. Result.
6. Make wells in the tomato mixture and crack an egg into the well. 
7. Do this 4 times.
8. Cover with a lid for 5 minutes – I don’t like my eggs runny, but if you prefer runny eggs, check after 3 minutes. 
9. In the meantime, grate Parmesan cheese and julienne basil. 
10. Check on the eggs.
11. Top with Parmesan cheese and cover with a lid for 2-3 minutes, again depends on how runny you like your eggs. 
12. Once done. Turn off the stove. Top with basil. Serve immediately.
Eggs in Purgatory
Recipes You Will Love:
Black Bean Mexican Skillet Eggs (high protein, high fiber, gluten-free, healthy) 
Spicy BBQ Sweet Potato Hash & Eggs (7 ingredients, almost paleo, dairy-free, gluten-free) 
Avocado Pesto Zucchini Noodles + A Proposal (gluten-free, low-carb, healthy, vegetarian) 
Sauteed Mushrooms with Eggs and Truffle Oil (Paleo, Gluten Free, Dairy Free, Low Carb)
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
These eggs look like perfection! And Shanam sounds like the kind of friend we all need in our life. I recently became friends with someone who I clicked with almost instantly..it's almost like I've known her for my whole life whereas in reality, it's merely been a few months!
This dish looks wonderful! I'm going to make it very soon!
And as I'm getting older, I'm finding that I'm connecting with people who are more like me. It's a little crazy how that works out but I'm not complaining!
I had never heard of a Shakshuka before a few weeks ago – one of the chefs at work introduced me to it. Delicious. Can't wait to try!
I believe people come into your for life at a certain time for a certain reason. Glad you found a kindred spirit!!
Looks delicious Nisha. I've never had Shakshuka before, I was tempted at Hummus Kitchen but still haven't taken the plunge!
Looks delicious!
Nisha, I have to tell you how much I love your blog. I recently came across your recipes and they've been a life saver. I literally cant seem to cook; cousins/siblings & even a few close friends have seem to reiterate that I am much better grabbing my pocketbook and ordering stuff than actually venturing into the kitchen. However over the past few days, I've made couple of your rices dishes, your Enchiladas pasta & your kathi roll. All came out good! My husband (poor thing, he never complains; however I think he goes hungry most nights) never takes seconds and all the times I cooked from your blog, he had second & even third servings! I love how you take pictures of every single step & pay such close attention to detail. Keep up the great blog and do keep posting recipes!!
Much love, Arti.
Nisha, thank you for being so kind to me and enjoying my food! I just loved what you added to it and the pictures looked so delicious that I had to make this recipe for dinner. I couldn't let the eggs go through purgatory so I named them 'eggs in nirvana' 😉
I just love hanging out with you and I think the positive qualities you see in me are somewhere a reflection of you and the fun we have together! Keep cooking and keep posting…love it that you have such passion for it!
This looks SO delicious! I'll have to give it a try… gorgeous photos too! I love the colors xo
This looks so delish. I really love your blog – the step by step photos are so helpful and love your creative ideas!
What a great dish! Loads of flavor. The cherry tomatoes are a great idea — they have some flavor, particularly when cooked a bit.This is my kind of food — thanks.
That's a beautiful dish. The use of baby tomatoes are a light sauce is absolutely amazing idea.
It's so interesting how some people become so vital to our lives. It's a blessing to have good friends around.
Aww happy birthday to your niece! Sharing a love of food is one of the best things. This is stunning!
This looks delicious! And yes, I believe we all meet the right people at the right time 🙂
wow, those look seriously delicious!
Looks like such an amazing brunch dish!! Gonna try this sometime 🙂
So I just recently made a cherry tomato, mozzerlla, and basil cold pasta dish earlier this week. Pretty much all the same ingredients just mixed up slightly differently… so since I already have the ingredients on hand, I'll definitely be trying this out this weekend!
This would be so awesome for Mother's Day Brunch! Looks great!
LOVE!!!! LOVE!!!! LOVE!!! THIS RECIPE!!!!
I followed this recipe yesterday and it turned out so delicious. Me and my husband enjoyed this dish like anything and its gluten free. Now on, this recipe will be on my weekly menu. Thanks Nisha for this gluten free recipe.