Sicilian Shakshuka | Dorothy Lane Market

Sicilian Shakshuka

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 22nd, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil, plus more for drizzling
  • 1 to 2 cloves garlic, peeled
  • ¼ cup flat-leaf parsley, plus extra for garnish
  • 2 Tbsp pitted black olives
  • 1 Tbsp capers, drained and rinsed
  • 1 minced anchovy filet, or more to taste
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper flakes, or more to taste
  • 1 (14-oz) can DLM Diced or Crushed Tomatoes
  • 1 to 4 large eggs
  • ¼ cup Parmigiano-Reggiano or Pecorino Romano, grated

INSTRUCTIONS

1
Place garlic, 1/4 cup parsley, olives, capers, anchovies, oregano, and pepper flakes on a cutting board and chop fine.
2
Heat a small-medium skillet over medium heat. Once hot, swirl in 1 to 2 tablespoons of olive oil and let it warm. Add garlic-parsley mixture to pan and cook, stirring 2 minutes.
3
Add tomatoes and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
4
Make small indentations in the sauce for each egg.
5
Crack eggs and place in sauce, and then top with a sprinkling of Parmigiano-Reggiano.
6
Cover partially with lid and allow to cook until whites are set and yolks are loose.
7
Drizzle with olive oil and finish with pepper flakes, additional cheese, and parsley. Serve with toasted bread and enjoy!

IN THIS RECIPE

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Mar 28th

Are there steps missing from the printed form of the recipe? There is no mention of adding the eggs or cooking time after adding the eggs. Maybe I'm missing something.

- Mark

Dorothy Lane Market says:

There are actually 2 pages to this recipe. On the second page it discusses making an indentation in the sauce to crack the three eggs into. Then covering them with a lid until the whites set.

Sicilian Shakshuka

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil, plus more for drizzling
  • 1 to 2 cloves garlic, peeled
  • ¼ cup flat-leaf parsley, plus extra for garnish
  • 2 Tbsp pitted black olives
  • 1 Tbsp capers, drained and rinsed
  • 1 minced anchovy filet, or more to taste
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper flakes, or more to taste
  • 1 (14-oz) can DLM Diced or Crushed Tomatoes
  • 1 to 4 large eggs
  • ¼ cup Parmigiano-Reggiano or Pecorino Romano, grated

INSTRUCTIONS

1
Place garlic, 1/4 cup parsley, olives, capers, anchovies, oregano, and pepper flakes on a cutting board and chop fine.
2
Heat a small-medium skillet over medium heat. Once hot, swirl in 1 to 2 tablespoons of olive oil and let it warm. Add garlic-parsley mixture to pan and cook, stirring 2 minutes.
3
Add tomatoes and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.
4
Make small indentations in the sauce for each egg.
5
Crack eggs and place in sauce, and then top with a sprinkling of Parmigiano-Reggiano.
6
Cover partially with lid and allow to cook until whites are set and yolks are loose.
7
Drizzle with olive oil and finish with pepper flakes, additional cheese, and parsley. Serve with toasted bread and enjoy!

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