Sheet pan shakshuka with frozen vegetables
SAM THE COOKING GUY · ♥ 6.4K likes · 170.2K views · 21 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- frozen peppers and onions
- frozen carrots, brussels sprouts and dried tomatoes
- olive oil
- kosher salt
- pepper
In a big bowl, toss the frozen vegetables with olive oil, kosher salt and pepper. Spread them on a baking sheet.
- crushed tomatoes
- cumin
- chipotle chili powder
- smoked paprika
- garlic powder
- olive oil
- salt and pepper
Sauce: mix crushed tomatoes with cumin, chipotle chili powder, smoked paprika, garlic powder, a good squeeze of olive oil, salt and pepper.
- 4 whole eggs
Stir the vegetables (softening, not crisp), make four spots with a little sauce in each valley, and slide in four eggs cracked first into a bowl to keep the yolks whole. Salt and pepper.
- salt and pepper
- parsley
Back into the 425 oven eight to ten minutes, for firm whites and runny yolks. Finish with parsley.