Artichoke Shakshuka

Name: Artichoke Shakshuka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 (24 ounce) jar marinara sauce; 1 (12 ounce) jar artichoke hearts, drained and quartered; 6 to 8 large eggs; Kosher salt and black pepper; 1 cup crumbled feta or goat cheese; 2 tablespoons chopped flat-leaf parsley

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Author : Molly Gilbert

easy brunch eggs

Ingredients

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2 tablespoons extra-virgin olive oil1 small yellow onion, thinly sliced1 red bell pepper, thinly sliced1 (24 ounce) jar marinara sauce1 (12 ounce) jar artichoke hearts, drained and quartered6 to 8 large eggsKosher salt and black pepper1 cup crumbled feta or goat cheese2 tablespoons chopped flat-leaf parsley

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Instructions

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Preheat oven to 375 degrees F. with rack in center. Heat olive oil in a 10 inch cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style.