On One Pan Recipes: Shakshuka
One pot meals are great. It’s among the categories I use to sort my recipes. I find these functional categories useful because sometimes you care less about it being a side dish or not, chicken or pasta. A subcategory of one pot meal is the one pan meal. What one pan signifies is usually a quicker cooking process compared to the one pot meal which requires longer simmering.
We adapted the shakshuka recipe found in New York Times to our taste. It’s naturally vegetarian, and not fussy in terms of cooking techniques. The slicing of veggies take the longest. If you have a mandolin or a food processor, there may be more cleanup after, but you can cut down on the prep time. But most of all, I like saying the word, shakshuka.
Shakshuka with Feta
- Slice 1 large onion, and saute in a large cast iron pan with olive oil. Add salt and pepper (the salt is for pulling out the salt quickly. so no need to salt too much as we will be adding other items with salt). Cast iron pan is used so it can go into the oven later. It should be large enough in surface area to fit 6 eggs without touching each other.
- Preheat oven to 375˚F.
- OPTIONAL: If you would like to serve this dish with rice, it’s a good time to start boiling the rice now, and after it’s come to a boil, you can stick it in the oven that’s heating up with a lid on for 30 min, to make use of the oven: hitchhiker technique!)
- OPTIONAL: If you would like to add grilled eggplant in the dish, you can slice 1 eggplant into rounds then cut into 4 wedges (or more depending on the size), toss with olive oil and salt and place them in the oven on lined roasting pan as hitchhikers as well. The salt is there to help pull out the moisture from the eggplant.
- While the onion sweats, add 3 or more large cloves of garlic (thinly sliced or use a garlic press), and 2 red peppers sliced into the pan. Add more olive oil as needed.
- Add 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon coriander and 1/8 teaspoon cayenne pepper (you can add more later at the end, or serve with hot sauce on the side) to the pan. Stir until all the veggies have been sauteed and excess moisture evaporated.
- Pour one 28 oz. can of diced tomatoes into the pan. Cook for at least 10 min. to thicken.
- If you roasted the eggplant pieces, you can add them now. Stir.
- Add 5 oz. crumbled feta cheese (the softer feta cheese works as well, but it won’t taste the same as it has more of a cream cheese consistency and will melt into the sauce rather than keep its shape). Mix.
- Drop 6 cracked eggs into the pan, each time making a well so they can keep their shape.
- Place the pan in the oven (take out other hitchhikers to make space as needed). The eggs should bake in 10 min. or so.
- Serve in the cast iron pan, with sprinkled cilantro leaves. It should keep warm for people wanting seconds. Serve with pita bread, rice, etc. Left overs are good on pasta as well (esp. if you added the eggplant!).
Photo credit: Robert Brewer