Broccoli Rabe, Shakshuka Style: A Vibrant Green Twist on a Brunch Classic

North African shakshuka—a beloved dish of eggs baked atop a rich, tomato-infused vegetable stew—has long been celebrated as a breakfast and brunch staple across the Middle East and beyond. This recipe reimagines the traditional tomato-centric stew with an earthy, green twist, featuring broccoli rabe, potatoes, and sweet peppers. The result is a vibrant, nutrient-dense dish that balances fresh, seasonal flavors with the comforting, slow-baked richness shakshuka is known for. While classic tomato sauce or garlic sausage slices can enhance the experience, the star here is the tender, slightly bitter notes of broccoli rabe and the creamy texture of baked eggs.

Featured in: When Tart, Pungent and Funky Mean It’s a Good Brew

Ingredients (Serves 2–4)

• 200g (7oz) broccoli rabe (rapini): Trimmed, tough stems removed, cut into 1.5cm (½-inch) pieces

• 2 medium potatoes (≈300g/10.5oz): Peeled, diced into 1cm (⅓-inch) cubes

• 1 medium red bell pepper (or yellow, for sweetness): Seeded, diced

• 2 medium tomatoes (or 400g/14oz canned crushed tomatoes): Diced (fresh preferred for brightness)

• 4–6 garlic cloves: Minced

• 3 tbsp extra-virgin olive oil

• 150ml (½ cup) vegetable or chicken stock (optional, to thin the sauce)

• 8–10 large eggs (2–3 per person, adjusted for servings)

• 1 tsp dried oregano (or 2 tbsp fresh, chopped)

• ½ tsp red pepper flakes (optional, for mild heat)

• Salt and freshly ground black pepper to taste

• Fresh parsley or cilantro (chopped, for garnish)

• Optional: 100g (3.5oz) garlic sausage, sliced and cooked separately

Instructions

Step 1: Prep & Preheat

• Preheat oven to 375°F (190°C).

• Prepare vegetables: Trim broccoli rabe (remove woody stems), dice potatoes into small cubes, and soak briefly in cold water to remove excess starch (optional, but prevents sticking). Drain and pat dry.

Step 2: Sauté Aromatics & Base Vegetables

• Heat 2 tbsp olive oil in an oven-safe skillet (cast-iron ideal for even heat) over medium heat.

• Add minced garlic and cook 30 seconds until fragrant (do not burn).

• Toss in diced potatoes and cook 3–4 minutes, stirring occasionally, until edges soften.

Step 3: Add Color & Flavor

• Introduce diced bell pepper and broccoli rabe, cooking 5 minutes until vegetables are tender-crisp (broccoli rabe retains a slight bite for texture).

• Pour in diced tomatoes (or crushed canned tomatoes) and stir. Add oregano, red pepper flakes (if using), salt, and pepper.

Step 4: Simmer the Stew

• For a richer consistency, stir in 1–2 tbsp tomato paste and ½ cup stock (if needed). Simmer 8–10 minutes until sauce thickens and vegetables meld.

Step 5: Assemble & Bake

• Fold in cooked garlic sausage (if using).

• Gently crack eggs onto the surface, spacing them evenly (yolks remain runny).

• Transfer to the oven and bake 10–12 minutes until egg whites set but yolks stay creamy.

Step 6: Serve

• Garnish with fresh herbs, a drizzle of olive oil, and extra salt/pepper.

• Pair with crusty bread for sopping up the savory sauce.

Tips

• Storage: Leftovers keep 3 days refrigerated; reheat with broth to restore moisture.

• Customization: Swap sweet peppers for zucchini/eggplant, or use frozen broccoli rabe for convenience.

• Texture: For extra crunch, broil 1–2 minutes at the end to lightly brown egg tops.

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