BROCCOLI RABE, SHAKSHUKA STYLE
North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it's a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here's an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.
Provided by Florence Fabricant
Categories breakfast, brunch, dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.
- Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.
- Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they'll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 754 milligrams, Sugar 3 grams, TransFat 0 grams
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Ayan qureshi
[email protected]I'll definitely be making this again!
Mbah Clovis
[email protected]A bit too salty for my taste, but still a good recipe.
Joseph Mweemba
[email protected]Would definitely recommend!
apastersplays
[email protected]Overall, this is a great recipe that is sure to impress your friends and family.
Zeeshan Akbar
[email protected]I found the sauce to be a bit too spicy for my taste, but that's easily remedied by adjusting the amount of chili flakes.
Farhanjan Farhanjan
[email protected]This dish is a great way to use up leftover broccoli rabe. It's also a great vegetarian option.
Rajub Magsi
[email protected]I was a bit skeptical about the broccoli rabe, but it really worked in this dish. The flavors and textures were amazing!
Heather Brown
[email protected]Followed the recipe to a T and it turned out great! Loved the crispy broccoli rabe and the runny eggs.
Aaron Robson
[email protected]This is one of the most unique and flavorful shakshuka variations I've tried. The broccoli rabe adds a nice touch of bitterness that really complements the other ingredients.
Anila Keerio
[email protected]I've never cooked with broccoli rabe before, but this recipe made it easy and delicious. The sauce was flavorful and the eggs were cooked to perfection.
marcel odunze
[email protected]This dish was a delightful fusion of flavors and textures! The bitterness of the broccoli rabe balanced perfectly with the rich, spicy tomato sauce and the creamy eggs. A definite keeper in my recipe book!