Steve and I have been back from Colima, Mexico for a week now and these past couple of days have been me actually being able to catch up on and function what is real life. The trip was great, quick, exhausting, all of the above, and all I want right now is to be laying on a beach drinking too many beers and eating all the ceviche.
This shakshuka comes from Molly Gilbert‘s new book One Pan & Done. If you’re not familar with Molly she’s also the author of the book Sheet Pan Suppers, another ingenious book, and it’s even got her the title of sheet pan queen. I guess that’s one more queen title I will never be able to snatch.
The book is great though because it focuses on as much one pan cooking as possible. Of course with some baking there’s multiple bowls, but the majority of the book is all one pan and my all time favorite of the haus of one pan is shakshuka, or really any form of eggs baked in an egg sauce and served with a huge chunk of crusty bread, and this twist of adding artichoke hearts is so genius. I think it helps bulk up the whole thing to make it a little more filling and it adds this nice briny bite that makes the dish that much better.
Go out and get Molly’s book and get to making all the one pan meals for everything rn.
2 tablespoons olive oil
1/2 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 24oz jar good marinara sauce
1 14oz can artichoke hearts, quartered if whole*
4 large eggs**
1/3 cup crumbled feta (or be like me and help use up a giant wedge of cotija in your fridge.
*The original recipe calls for the marinated artichoke hearts but I already had a can of artichoke hearts in my cupboard and I loved the sort of clean briny flavor they brought to the dish that sometimes gets lost for me with marinated artichoke hearts but you do you, live your life, choose your own artichoke heart.
**the original calls for 6-8 but I like to have a heavy tomato sauce to egg ratio. If this is not you and you have more people to feed feel more than free to up the egg amount.
Preheat the oven to 375ºF
In a 10″ cast iron skillet or oven safe pan heat up the olive oil over medium high heat until the oil is shimmering then add the onion and red bell pepper, season with a pinch of salt and pepper, and sauté until the vegetables just start to soften, about 5-6 minutes. Remove the pan from the heat and add the marinara sauce and artichoke hearts, stirring carefully so you don’t break up the artichoke hearts too much.
Sort of smooth out the top then crack your desired number of eggs right on top of the tomato sauce. Sprinkle with salt and pepper and the crumbled cheese then pop it into the preheated oven to bake for 15-20 minutes, until the eggs are cooked to your desired doneness. I usually pull my shakshuka as soon as the whites are cooked so they yolks are still nice and runny.
Serve with a nice crusty loaf of bread, or if you want to make it even more of a meal I like to go with a simple bed of quinoa smothered in the tomato sauce and runny egg.