Let’s have a serious talk about the intense deliciousness of a saucy baked eggs dish combined with limitless wonderful ingredients, otherwise known as shakshuka. There are lots of variations, but this particular recipe is packed with delicious veggies that are first lightly caramelized on top of the stove, then bathed in exquisitely sweet San Marzano DOP Tomatoes. The eggs are added to tiny wells, and the pan is then transferred to the oven to bake until the yolks are soft and runny, jammy or hard-cooked, or whatever you prefer. If you want to get a little adventurous, replace the chicken eggs with tiny quail eggs, or giant duck eggs. If you choose to make this switch, just be sure to adjust the baking time up or down depending on the size of your eggs.
Here’s the recipe.
San Marzano Tomatoes with Baked Eggs, Eggplant, Leeks, Sweet Potatoes, and Feta
Serves 4 to 6
Baked eggs, eggplant, leeks, and sweet potatoes melt into each other and combine with lush San Marzano DOP tomatoes to make an enticing meal. Add some crumbled feta for a salty-briny hit of umami flavor, and you’ve got memorable lunch, brunch, or dinner.
- 1-28 oz. can San Marzano DOP Tomatoes
- 1/4 cup olive oil
- 1 medium eggplant, about 1 lb., cut into ½-inch dice, about 5 cups
- 2 large leeks, very thinly sliced, light and green parts only, about 2-1/2 cups
- 1 large sweet potato, cut into ½-inch dice, about 2-1/3 cups
- 1 large stalk celery, coarsely chopped, about ¾ cup
- Kosher salt and freshly ground black pepper
- 6 large cloves garlic, grated
- 4 to 6 large eggs
- 1-1/3 cups crumbled feta cheese, about 5-3/4 oz.
- 1/3 cup coarsely chopped dill
- Crusty bread, for serving
Position a rack in the center of the oven and preheat to 425°F.
Put the San Marzano DOP Tomatoes in a medium bowl and crush with a potato masher or by hand. Set aside. Heat the oil in a 12-inch oven-proof skillet over medium-high heat until it shimmers. Add the eggplant, leeks, sweet potato, celery, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables just begin to soften, caramelize in places, and slightly reduced, about 10 minutes.
Reduce the heat to medium, add the garlic, and cook until just fragrant, about 30 seconds. Add the crushed San Marzano DOP Tomatoes and stir until the mixture is well combined.
Using a large spoon, make 4 to 6 evenly spaced depressions in the tomato mixture. Crack an egg into each depression.
Scatter the feta pieces over the surface, avoiding the eggs.
Transfer the skillet to the oven and bake until the egg whites are opaque and the yolks are almost set, 12 to 14 minutes. Remove from the oven and let sit for 5 minutes.
Season the eggs with salt and pepper, garnish with the dill, and serve with the bread.
I’m hoping that you’ve all entered the I Love San Marzano DOP Contest I mentioned in my last blog. If you didn’t, don’t fret; you still have time. The deadline is June 18, 2021. Enter to win (entry form here: https://ilovesanmarzanodop.com/news-en/enter-here-to-win/?lang=en)
And enjoy the recipe!
– Russ Murray @remages – Banner image, post images #5 & #6
– Diana Andrews @chefdianaandrews – all other images in post.