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Back-to-School: Chipotle Shakshuka
This back-to-school season, I will be posting new One-Bowl-Wonders recipes. Recipes in this series are simple, quick, and can be made with just one bowl. They are designed to be ready to eat in under an hour without wrecking your whole kitchen! Easy recipes. Easy clean-up. Big reward! ….Perfect for back to school!
When I have a can of whole tomatoes – which is always because I’m Italian and have a Costco card – there are roughly a million things I want to do with them. But when I have fresh eggs (thank you, farmers’s market), all I ever want to make is shakshuka.
Especially as the evenings start to get cooler this 1-pot, 20 minute comfort food is perfect for a weeknight. Then we use everything from whole wheat toast to day-old baguette to naan, pita, and lavash to soak up all the goodness! Its the perfect meal when you need something to make you feel all nice and cuddly inside – but without feeling like you ate something heavy.
The first time I made shakshuka for my husband, we were surprised on a hike by an early Fall rainstorm. Us and our dogs were soaked To. The. Bone! It was late enough in the season where the evenings are just beginning to get a little chilly. The husband wanted something warm and comforting. But, my tired body wanted something fast and easy! Voila! Shakshuka to the rescue. It was the perfect thing to warm us up!
This version has some added heat and smokiness from chipotle peppers and a little cilantro sprinkled on top! Its still classically shakshuka – just with a little twist. The smoky, spiciness balances perfectly with the creamy poached eggs. If you can, splurge for “good” eggs in this dish. I prefer the taste of organic brown eggs – especially in a dish like this where you really can taste the eggs! When I can, I get mine at the farmer’s market because there is truly no egg like a fresh egg!!!
I am such a sucker for this warm saucy goodness. Yum!
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 4 garlic cloves, smashed then chopped
- 2 chopped chipotle peppers in adobo sauce, + 1-2tbsp. adobo sauce
- 2 bay leaves
- 32 oz. can whole peeled tomatoes (San Marzano are great in this!)
- 1.5 tsp. kosher salt, plus more for seasoning
- 6 eggs
- Cracked black pepper, for sprinkling on top
- Pink Himalayan salt, for sprinkling on top
- Cilantro leaves, for sprinkling
- Toast, day-old baguette, pita, naan, or lavash bread, for serving
Preheat oven to 400 degrees.
Special equipment: large dutch oven or two smaller dutch ovens, with half of ingredients in each. Sometimes I do it this way if I want one batch to be spicier than the other.
On the stove top, place dutch oven over medium heat and add olive oil. Once oil is just barely sputtering, add garlic, onion and a pinch of salt. Cook covered for about 2 minutes, or until lightly softened. Add chopped chipotle peppers and desired amount of adobo sauce (more sauce equals spicier). Stir and add canned tomatoes crushing tomatoes lightly with your hands as you add them. Add bay leaves and use potato masher to mash up the tomatoes further in the dutch oven. Add salt, stir,and increase heat to medium high. Bring to a simmer. Taste and season with salt accordingly. Remove from heat.
Use the back of a soup ladle to form an indention in the sauce where you want to place the egg. Then crack egg into ladle and gently place egg in the created indention. Repeat this process for all eggs. Season top with himalayan salt and freshly cracked pepper.
Place uncovered in oven for 10-15 minutes, or until egg whites are just set but yolks are runny. Remove from oven and sprinkle additional salt and pepper if desired and garnish with cilantro leaves.
Serve hot with bread, toast, or flatbreads.