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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kenneth clark
[email protected]Amazing! This is now my go-to shakshuka recipe. The broccoli rabe adds a nice touch of bitterness that balances out the richness of the eggs and tomatoes.
Tommy Burchett
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I think I would use less harissa next time.
Md Soyab
[email protected]I followed the recipe exactly and it turned out great! My husband and I both loved it. We will definitely be making this again.
Melissa Williamson
[email protected]Meh.
Mohammed Ahmed
[email protected]This was a really unique and tasty dish. I've never had anything quite like it before. The broccoli rabe was perfectly cooked and the eggs were nice and runny. I would definitely make this again.
Mubarak Folami
[email protected]I thought this dish was just okay. The flavors were a bit bland for my taste and the eggs were overcooked.
Andres Mazzini
[email protected]This recipe is a keeper! The broccoli rabe and eggs are a great combination and the sauce is so flavorful. I highly recommend it.
Adrian Highlander
[email protected]Easy and flavorful. I added a bit of feta cheese and it was perfect. Will definitely make again.
Waseem Uddin
[email protected]Loved this recipe! The spice blend was perfect and really made the dish. I served it with pita bread and it was a hit with my family.
Vikram
[email protected]This was absolutely delicious! I used kale instead of broccoli rabe and it turned out great. The flavors are so well-balanced and the eggs are cooked perfectly. I will definitely be making this again and again.