Artichoke Shakshuka

Name: Artichoke Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 (24 ounce) jar marinara sauce; 1 (12 ounce) jar artichoke hearts, drained and quartered; 6 to 8 large eggs; Kosher salt and black pepper; 1 cup crumbled feta or goat cheese; 2 tablespoons chopped flat-leaf parsley

Reprinted with permission from One Pan & DONE by Molly Gilbert. 

⏱ 30 menit 🔨 Persiapan 15mnt 🔥 Masak 15mnt 📊 Sedang 🍽 6 porsi 👁 46

Bahan-bahan

6 porsi

2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 (24 ounce) jar marinara sauce
1 (12 ounce) jar artichoke hearts, drained and quartered
6 to 8 large eggs
Kosher salt and black pepper
1 cup crumbled feta or goat cheese
2 tablespoons chopped flat-leaf parsley

Langkah-langkah

1. Preheat oven to 375 degrees F. with rack in center. 2. Heat olive oil in a 10 inch cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. 3. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style.