This dish is a little bit of a large number, which you’ll discover liberating! Belief us, it’s intentional. The recipe falls within the “stuff on a potato” style — the stuff on this case being eggs poached in tomato and/or pepper sauce, which is itself a riff on a Mediterranean shakshuka. It’s constructed for 2, however straightforward sufficient to scale up.
The potatoes are common ol’ russets. You might must dig deep within the pile to seek out spuds which might be the suitable measurement and the identical measurement, in any other case they received’t cook dinner evenly and completely. The microwave does a superb job right here, and to maintain the skins from drying out, we rub them with oil first. In fact, medium-size eggs are a greater match than giant ones. We present in testing that even when a number of the egg whites slipped the bounds of their halved potatoes and cooked to a mushy opaque white on the baking sheet, we simply scooped them up and plopped them again on prime for serving.
You could possibly tweak this to your coronary heart’s content material by utilizing all roasted pink peppers as an alternative of the tomato-pepper combo. When you have tomato sauce readily available, that may prevent a couple of minutes of prep. You could possibly garnish with shavings of Parmigiano-Reggiano or pinches of goat cheese as an alternative of chopped parsley. You should definitely season the potatoes in addition to the sauce.
This dish borrows from eggs poached in tomato sauce, or shakshuka-type, preparations; utilizing potatoes because the receptacle is an uncommon technique to serve it. When you have tomato sauce readily available, this turns into even faster to make.
Tailored from TheKitchn.com and 101Cookbooks.com.
- 2 russet potatoes, not more than eight ounces every
- 2 tablespoons extra-virgin olive oil, or extra as wanted
- 1/four teaspoon advantageous sea salt, or extra as wanted
- Freshly floor black pepper
- 2 medium cloves garlic
- 1 roasted pink pepper (jarred)
- half teaspoon crushed pink pepper flakes, or extra as wanted
- 2 tablespoons tomato paste
- Complete, no-salt-added tomatoes from one 14.5-ounce can (no can juices; might substitute canned diced tomatoes, drained)
- half lemon
- four giant eggs
- A number of stems curly or flat-leaf parsley, for garnish (might substitute recent mint)
Scrub the potatoes properly, reducing out any eyes or spots, then pat dry. Use a fork to poke every potato four or 5 instances on both sides. Rub the potatoes with a number of the oil, sprinkle with salt and pepper. Place in a microwave-safe dish. Microwave on HIGH for five minutes. Flip them over and microwave on HIGH for an extra 2 or three minutes, till mushy sufficient to squeeze. Allow them to cool on a reducing board.
Place an oven rack four to six inches from the broiler factor; preheat the broiler. Line a small rimmed baking sheet with aluminum foil.
In the meantime, mince the garlic and coarsely chop the roasted pink pepper, inserting them in a small saucepan as you’re employed. Add the two tablespoons of oil, the 1/four teaspoon of sea salt, the crushed pink pepper flakes and tomato paste. Place over medium-high warmth and stir, cooking for simply 45 seconds or so till all the things is aromatic. Crush the tomatoes together with your arms in order that they fall proper into the saucepan; as soon as the combination begins to bubble on the edges, take away from the warmth. Style, and add extra salt, as wanted. Finely grate the zest of the ½ lemon straight into the sauce and stir to include. That is your sauce.
Minimize every cooled potato in half lengthwise, then use a fork to fluff up their insides. Place them on a small rimmed baking sheet. If the skins occur to tear, simply form the potato half again in place. Use the again of a spoon or ladle to create a deep properly on the heart of every potato half; it’s possible you’ll must take out somewhat of the potato flesh, which generally is a cook dinner’s deal with, or you’ll be able to add it again afterward.
Spoon the sauce onto every potato half; season flippantly with extra crushed pink pepper flakes, if desired. Reshape a properly on the heart of every sauce portion; that is the place an egg will sit.
Coarsely chop the parsley. Drizzle the remaining oil over every potato portion. Frivolously season the eggs with salt and pepper. High with parsley and serve.