Kelly Potter (known as KP) is a health and fitness enthusiast with a personal history of health transformation. She’s also a nurse and PhD student who dishes out healthy recipes and evidence-based nutrition on her blog KP-ingItSimple.com and at @kp_ingitsimple on Instagram.

KP created this savory, vegetable-filled recipe using nutritious Otamot Essential Sauce that’s simply delicious. Some know it as Eggs in Purgatory, while others call it Shakshuka. Either way it makes a quick and easy brunch (or breakfast) option.

Savory Eggs in Purgatory (Shakshuka)

• 2 tsp olive or avocado oil
• 2 shallot, chopped
• 2 minced garlic cloves
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 1 cup diced tomatoes – both canned or fresh work well
• 2 cups Otamot Essential Sauce (1 jar)
• 4 eggs
• 1 tbsp grated parmesan cheese
• Fresh herbs (cilantro, basil or parsley)  

Preheat your oven to 400 F. Then heat the oil over a medium-high burner in a large oven-safe skillet. Add the shallot, garlic, celery, and carrots and cook until soft. Add tomatoes and Otamot Essential Sauce and spread evenly in skillet.

Make four small indentations in the sauce and crack the eggs into these spaces, then place the skillet in the oven for about 8 minutes. Remove and sprinkle with parmesan cheese. Now place the skillet back in the oven until the egg whites are set and the cheese is lightly browned. Remove from the oven and garnish with herbs.