Arrabbiata & Organic Egg Shakshouka- Recipe
This is my arrabbiata & organic egg shakshouka (jar hack). It’s not a Vietnamese dish but sans-ramps it’s usually a breakfast staple at our home, The Saint James, when we have guests. Sub out the ramps for fresh basil, parsley, or feta cheese!
I usually make this from scratch and pick fresh tomatoes 🍅 from our garden but until I have fresh tomatoes this is my quick hack is using @traderjoes arrabbiata sauce. It’s literally the best you can find jarred and you know I’m not the type to buy much pre-made sauces. #notsponsored
Below is pretty much my basic jar’ed recipe/technique:
1-2 tbs extra virgin olive oil
1/4 cup yellow onion, chopped
3 garlic cloves, peeled & minced
1 jar of Arrabbiata sauce
1 tsp garlic powder
1 tsp onion powder
1/4 cup of water
Salt and pepper
6-8 large eggs (I do 8 eggs with a full jar of sauce with a large skillet, 6 eggs for smaller)
¼ cup chopped fresh parsley leaves / ramps or basil for garnishing
1/4-1/2 cup feta (optional, I sometimes add for that extra cheesy color pop)
PREPARATION
1. On high heat- grab your seasoned cast iron skillet (must have a lid)- add 1-2 tbs oil in a large cast iron skillet until hot and glossy and move that oil around to fully coat bottom line of cast iron.
2. Add the onions, garlic and a pinch salt & pepper and cook without and lid and stir until the onions are slightly softened, about 3-5 minutes.
3. Add tomato sauce, pour water into sauce jar to swirl and dislodge any remaining sauce in jar and pour into pan (the sauce should be at half level in your pan, add a little more sauce if you aren’t at that level). Cover, lower heat to medium and let simmer for about 10-15 minutes. After 10-15 min adjust the seasoning to your liking, it shouldn’t taste like a fresh jar of tomato sauce, if it does, let it cook down that fresh acidic taste more...
4. Using a wooden spoon, make indentations, aka egg “wells," in the tomato mixture for the eggs to go in. Then gently crack the eggs into each “well”.
Reduce the heat & cover skillet. Cook until the egg whites are set and yolks are set to your liking (I like yolks slightly runny and jammy).
5. Uncover and add the fresh herbs and a crack of fresh black pepper and salt. Serve hot with a side of buttered bread!