Broccoli Rabe & Sweet Potato Shatsuka
What makes this recipe delicious?.. You see, almost all of the ingredients gently cook in a cast-iron skillet, resulting in a slightly sweet, spicy casserole with delicious broccoli rabe (a close cousin of broccoli, but with more leafy green parts). When the eggs are added and gently bake on top, the “satsuka” (egg casserole of Arabic/Middle-Eastern descent) is complete.
- 3 tablespoons extra-virgin olive oil
- 1 cup onion, diced
- 2 green bell peppers, cored and seeded, diced
- 2 jalapeño chiles, seeded and chopped fine
- 3 cloves garlic, chopped
- 12 ounces sweet potatoes, peeled, largely diced
- 1 tablespoon Italian dry herbs
- 1 cup vegetable broth
- 1 bunch broccoli rabe, coarsely chopped
- ½ teaspoon crushed red chili flakes
- 4 to 6 large eggs
- 4 to 6 tablespoons grated Parmigiano-Reggiano
- salt and pepper to taste
Heat 1 tablespoon of the oil in a cast iron skillet. Add onions, bell peppers and jalapeños and sauté on medium heat about 10 minutes until vegetables are tender and starting to brown.
Stir in garlic, cook for a minute or two, then stir in sweet potatoes. Reduce heat a bit, and cook for another 5 minutes, stirring occasionally. Season with salt and pepper and add Italian herbs.
Add broth and cook on medium-low until much of it has evaporated and sweet potatoes are tender, about 10 minutes. Add broccoli rabe, chili flakes, salt and pepper, and cook 5 more minutes.
Lower heat. Crack 4 to 6 eggs and drop them slowly on top of the vegetables. Cover and “cook” until the egg whites are set and yolks are still runny, about 3 minutes. Sprinkle with parmesan. Serve.