Australian Gourmet Traveller - (03)March 2020 (1)

THECHEESE

Whenit comestothecheese,

parmesanorpecorinois theonly

waytogo.Addedtothesauceduring

thesimmeringprocess,orusedasa

garnish,it bringsanextrasavoury

kicktothisNeapolitanclassic.

THESPICES

Thedifference

betweenshakshuka

andeggsin

purgatoryis all

in thespice.Where

shakshukauses

NorthAfricanand

MiddleEastern

seasoningssuch

ascumin,cayenne

pepperandpaprika,

theMediterranean

versioncallsfor

garlic,saltanddried

chilliflakes.Some

recipesthrowin

freshherbssuchas

parsleyorbasilfor

addedflavour.

THEEGGS

Theeggsarecrackedintothe

skilletofredtomatosauce,covered

witha lid,andlefttocookuntilthe

whitesareset.Thekeyis notto

overcooktheeggs– theyolks

shouldremaingoldenandrunny.

THESAUCE

Tomatoesaresynonymous

withItaliancookingandformthe

baseofthisrichsauce.Simmeredin a

skilletovermediumheat,thesejuicy

fruitsgivethisdishitsflavour.The

questionis:freshorcanned?Make

yourownsugowhentomatoesare

attheirbest,orgoforcannedwhen

they’reoutofseason.Toamplifythe

fragrantflavoursofthetomatoes,

seasonthesaucewellwithsalt.

S

omewherebetweenheavenand

theunderworldliespurgatory,

a hellishplaceoflimbowhere,

it wouldseem,Italiansmake

deliciousbakedeggs.Saidtorepresent

soulsseekingpurification,eggs

arebakedatopa rich,redtomato

sauce,symbolisingtheflames

ofhell,andfinishedwitha

generousdustingofparmesan

cheese.KnowninItalian

asuovainpurgatorio,it’s

traditionallyenjoyedfor

dinner,butis alsoideal

forbrunchor lunch, too.

Shakshuka’sItaliancousinmakesfora

hell of a good meal any time of the day.

Eggs in purgatory

Sydney’sBel& BrioservesthisdishSicilian-style,addingpork-and-fennel

sausages,kaleandpotatoes.StoriaonQueeninBrisbanetopsoffits

version with basil, and serves it with toasted sourdough on the side.

Find

it

GOURMET TRAVELLER 63

Anatomy of a dish

WORDS GEORGIE MEREDITH. PHOTOGRAPHY CON POULOS. STYLING JERRIE-JOY REDMAN-LLOYD. ALL PROPS STYLIST’S OWN.