canned plum tomatoes

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.

Eggplant, Lamb and Yogurt Casserole

eggplants

lamb (lamb mince)

onion,

fresh oregano leaves, roughly chopped

olive oil

tomato paste

garlic cloves, thinly sliced

cinnamon

allspice

red-pepper flakes

Kosher salt and black pepper

(14-ounce 400-gram) can whole, peeled plum tomatoes

chicken stock

flat-leaf parsley

plain Greek yogurt

all-purpose (plain) flour

garlic cloves,

Parmesan

roughly crumbled feta

pine nuts

Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.

Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.

Remove from the oven and continue to break apart the meat very well (don’t worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.

While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.

Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Shakshuka With Feta

red bell pepper, seeded and thinly sliced

cumin

sweet paprika

cayenne,

plum tomatoes

kosher salt,

black pepper,

feta, crumbled (about 1 1/4 cups)

eggs

cilantro,

sauce,

https://web.archive.org/web/20230326113950/http://schema.org

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

https://web.archive.org/web/20230326113950/https://vp.nyt.com/video/2020/05/13/86496_1_Recipe-Video-Shakshuka_wg_240p.mp4

The ideal meal involves eggs baked in spiced tomato sauce. With feta. And lots of pita bread. This easy shakshuka recipe is perfect for breakfast, lunch or dinner. The sauce is seasoned with cumin, paprika and cayenne, so you’ll want seconds

Top 2 canned plum tomatoes recipes from across the web

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Eggplant, Lamb and Yogurt Casserole

Shakshuka With Feta

Top 2 canned plum tomatoes recipes from across the web

The most viewed canned plum tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant, Lamb and Yogurt Casserole

Shakshuka With Feta

The most viewed canned plum tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine