Broccoli Rabe and Potato Shakshuka
Inspired by techniques from NYT Cooking.
A grilled vegetable base of potatoes, broccoli and peppers crowned with baked eggs finished under a hot grill.
Always check the labels of the products you use.
Method
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Equipment
- 30-35 cm cast-iron frying pan
- wooden spoon
- soup spoon
- oven gloves
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 285 kcal |
| Protein | 13.5 g |
| Carbohydrate | 29.9 g |
| of which sugars | 6.4 g |
| of which free sugars | 0 g |
| Fat | 13.6 g |
| of which saturates | 3.5 g |
| Fibre | 6 g |
| Salt | 2.22 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Vegetables
- 30 ml extra-virgin olive oil
- 140 g onion, cut in 1 cm dice
- 2 medium green peppers, seeded and cut in 1 cm dice
- 2 jalapeños, seeded and finely chopped
- 3 garlic cloves, thinly sliced
- 340 g Yukon Gold or other all-rounder potatoes, peeled and cut in 1 cm dice
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
- 1 tbsp fresh thyme leaves
- 360 ml vegetable stock (check stock label for celery)
- 450 g broccoli rabe (cime di rapa), thick stems removed, finely chopped
- ½ tsp chilli flakes
Eggs
- 4 large eggs
- 20 g Parmesan, finely grated
- 1
Sauté Vegetables. Heat 1 tbsp of 30 ml extra-virgin olive oil in a 30-35 cm cast-iron frying pan over medium heat; cook 140 g diced onion, 2 diced medium green peppers and 2 seeded, finely chopped jalapeños about 10 minutes until tender and starting to colour.
- 2
Add Garlic. Add 3 thinly sliced garlic cloves and cook 1-2 minutes, then add 340 g peeled and diced Yukon Gold potatoes; lower the heat slightly and cook 5 minutes, stirring now and then.
- 3
Season Stock. Season the vegetables with ¾ tsp fine salt, ¼ tsp ground black pepper and 1 tbsp fresh thyme leaves; pour in 360 ml vegetable stock and cook over medium-low about 15 minutes until most of the liquid has evaporated and the potatoes are tender.
- 4
Add Greens. Add 450 g finely chopped broccoli rabe (thick stems removed) and cook, stirring, until wilted and reduced; fold in ½ tsp chilli flakes and check the seasoning, then turn off the heat and smooth the vegetables.
- 5
Grill. Heat the grill to high with a shelf near the top; make 4 shallow hollows and crack a large egg into each.
- 6
Finish. Grill 1½-2 minutes until the egg whites are set and the yolks still runny; dust each egg with finely grated Parmesan and drizzle with the remaining oil before serving.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
