Broccoli Rabe, Shakshuka Style

Name: Broccoli Rabe, Shakshuka Style
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 cup onion, in 1/2-inch dice; 2 medium-size green bell peppers, cored and seeded, in 1/2-inch dice; 2 medium-size jalapeño chiles, seeded and chopped fine; 3 cloves garlic, slivered; 12 ounces Yukon Gold potatoes, peeled, in 1/2-inch dice; Salt and ground black pepper; 1 tablespoon fresh thyme leaves; 1 1/2 cups chicken or vegetable broth; 1 bunch broccoli rabe, heavy stems removed, finely chopped; 1/2 teaspoon crushed red chile flakes or to taste; 4 to 6 large eggs; 4 to 6 tablespoons grated Parmigiano-Reggiano

By Florence Fabricant

Total Time: 1 hour
Rating: 4(548)
Comments: Read comments

North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here’s an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.

Featured in: When Tart, Pungent and Funky Mean It’s a Good Brew

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Ingredients

Yield:4 to 6 servings

3tablespoons extra-virgin olive oil
1cup onion, in ½-inch dice
2medium-size green bell peppers, cored and seeded, in ½-inch dice
2medium-size jalapeño chiles, seeded and chopped fine
3cloves garlic, slivered
12ounces Yukon Gold potatoes, peeled, in ½-inch dice
Salt and ground black pepper
1tablespoon fresh thyme leaves
1½cups chicken or vegetable broth
1bunch broccoli rabe, heavy stems removed, finely chopped
½teaspoon crushed red chile flakes or to taste
4 to 6large eggs
4 to 6tablespoons grated Parmigiano-Reggiano

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Preparation

Step 1
Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.
Step 2
Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.
Step 3
Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they’ll wiggle if gently touched), 1½ to 2 minutes. Dust each egg with cheese and serve.

Ratings

4 out of 5

548 user ratings

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Comments

ellen7 years ago

For what it's worth, many tastebuds object to the bitterness of the broccoli rabe -- and to cure that all you need to do is blanch it for a minute before cooking. Have a steamer ready, or a pot of boiling water, and after you've trimmed the heavy stems but before chopping, toss it in, cover it, and give it a minute or two -- till it turns BRIGHT green. Proceed with recipe.

Beth Epstein7 years ago

This is not called Shakshuka. It's called Broccoli Rabe, Shakshuka Style

Poblanito7 years ago

The flavors for this recipe were very pleasing, but the technique was iffy in the sense that the peppers became overcooked and mushy because of the amount of time they spend in the pan (and the subsequent stock bath). While we don't want crispy crunchy veggies here, it'd be better to cook, remove, and then re-add the peppers and onions alongside the broccoli rabe after the potatoes have time to cook and simmer. I also blanched the broc and it was perfect. Add lemon zest at the end!

moncprov3 months ago

for 2-3: brown 1 med sliced onion 3-4 min, then add 1 thinly sliced red bell pepper and 1 diced jalapeno (no seeds) and cook til softened, remove/set aside. Add another T of oil and layer thinly sliced peeled sweet potato cooking for 10 min til softer, add 1-2 oz broth as needed to prevent burning. Turn oven to 450degrees, Add chopped 1/2 bunch of broccoli rabe over potatoes, cover and cook til reduced, top with onions and peppers, top with 5 eggs @ 1-2 min under broiler and 450 for 3 min.

adam1 year ago

I tried this, and although it came together beautifully, I just couldn’t get behind the flavor. Broccoli rabe is very bitter and I usually eat it after blanching and carefully sautéing for a very long time, which mellows and sweetens it. The combination of broccoli rabe with green pepper was really astringent. The eggs and potato gets lost. If I did it again I’d use a different green, sub out the green bell pepper for zucchini, and serve it over a creamy potato puree or polenta.

Andy P2 years ago

Made in a 8-10 in cast iron skillet. About 1/2 portion. Not bad. Use feta on top for broil.

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