I just love the idea of starting a meal on the stove and finishing it off in the oven! This super cute Japanese poêle ceramic pan from Pod is perfect for just that! I made this delicious shakshuka over the weekend flavored with ras el hanout spice blend, sautéed onions and tomatoes with eggs cracked right into the sauce and finished in the oven. Perfect for a weekend brunch or weeknight meal.
Ras El Hanout Shakshuka with Feta
1 Tbsp olive oil
1/2 white onion, diced
1 clove garlic, minced
1 tsp ras el hanout
1 tsp cumin powder
1 tsp Aleppo pepper
1/2 tsp salt
1.5 cups crushed tomatoes
1 Tbsp harissa
Crumbled feta for sprinkling Chopped parsley for garnishing
- Preheat the oven to 375F
- Heat the poele pan gently over low flame. Add the oil and sauté the onions and garlic over low to
medium heat for approximately 7 minutes until they soften and start to brown.
- Add the spices and salt and stir for 1 minute, being careful not to burn the spices. If you find that
your heat is too high and the spices are beginning to burn, add a splash of water.
- Add the crushed tomatoes and the harissa and stir the pan. Allow the contents of the pan to come to a
gentle boil. Continuing boiling on low to medium flame for 4 to 5 minutes. Taste the spiced tomato
sauce for seasoning. You’ll be adding feta cheese so don’t add too much additional salt.
- Make three wells in the sauce and crack the eggs into the sauce gently.
- Sprinkle feta cheese over the sauce and eggs and bake in the oven for approximately 12 to 13
minutes. You will want your egg yolks runny but egg whites firm.
- Remove from oven and sprinkle with parsley.
- Serve alongside some delicious crusty bread.