Duck Eggs in Purgatory

This recipe has become a recent favorite in my family. It’s an easy and versatile dish, perfect for any time of day. I hesitate to call this shakshouka, primarily because I’ve taken away a few ingredients (such as bell peppers) and added some of my own (such as the specific seasonings I’ve used). The highlight of this dish for me are the ducks eggs. Much larger and richer than traditional chicken eggs, duck eggs contain more protein than their chicken counterparts, as well as being significant sources of Vitamin B12 and Selenium.

Duck Eggs in Purgatory

Ingredients

• 2-3 tbsp ghee

• 1 small onion, finely diced

• 1 lb (approximately) roughly chopped tomatoes, any kind

• 4-5 duck eggs

Seasonings

• 1 tsp turmeric

• 1/2 tbsp kashmiri red chili powder

• 1 tsp ginger powder

• 1/2 tsp cracked black pepper

• salt to taste

For garnish (optional but recommended)

• aleppo pepper and/or dried chili flakes

• parsley

• olive oil

Directions

1. Heat ghee in a medium to large skillet over medium-low heat. Add in finely chopped onions and cook until soft and translucent (approximately 5-7 minutes).

2. Add in roughly chopped tomatoes along with seasonings and stir. Cook until tomatoes thicken (approximately 10-15 minutes).

3. After tomatoes have thickened, use a wooden spoon or spatula to create small wells, one for each egg to be used. Carefully crack each egg into each well. Note: For easier application, the eggs can be cracked into a small bowl or ramekin and then poured into each well. Cover pan with lid and continue to cook on medium heat until eggs are fully cooked (approximately 7-10 minutes).

4. Garnish with Aleppo pepper and/or dried chili flakes and parsley. Drizzle with olive oil to serve.