Artichoke Shakshuka
Ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 ½ cups chopped onion
- 2 teaspoons fresh thyme leaves
- ½ teaspoons crushed red pepper flakes
- 1 teaspoon paprika, smoked or sweet
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 – 14.75oz jar Cynara Petite Artichokes in water, drained and cut in half
- 2 cloves garlic, minced
- 10 ounces red- skinned potatoes, peeled, cut into 1/2 “ cubes
- 1 – 28 ounce can diced tomatoes
- 2 tablespoons capers
- 6 large eggs, room temperature
- ½ cup grated Pecorino Romano or Parmigiano Reggiano cheese
1. Preheat oven to 375F degrees. Have a 9”x13” baking glass baking dish on hand.
2. In a large skillet over medium heat add the EVOO. Add the onions, thyme, salt and crushed red pepper. Saute until onion is soft and golden, about 10 minutes. Add the garlic and cook 1 minute.
3. Add the can of tomatoes, with the juice, the artichokes and capers. Stir together and bring to a boil. Reduce heat; cover and simmer for about 15 minutes.
4. Cook the potatoes in a pot of boiling salted water until just tender, about 8-10 minutes. Drain well and add to the artichoke tomato mixture. Taste and add salt as needed.
5. Use the back of a spoon to make an indentation/pocket in 6 sections of the sauce and crack an egg into each indentation. Option: Before adding the eggs, pour the artichoke tomato mixture into a 9”x13” glass baking dish, then add the eggs.
6. Use the back of a spoon to make an indentation/pocket in 6 sections of the sauce and crack an egg into each indentation. Option: Before adding the eggs, pour the artichoke tomato mixture into a 9”x13” glass baking dish, then add the eggs.
7. Remove from the oven and sprinkle the cheese evenly over the eggs, top with a drizzle of EVOO and serve.
