Tamagoyaki Pan Shakshuka
What You Need
Ingredients
Preparation
Our Japanese Egg Omelet Pan is a great fit for a classic shakshuka for two. Once the fragrant sauce comes together, the eggs are cracked directly over the top rather than tucked into wells, giving the dish a fresher, more relaxed look. Finished with feta and parsley, it’s an easy way to handle weekend breakfast with minimal effort. For a bolder version, increase the cumin and coriander by an additional ¼ teaspoon.
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Preheat oven to 375°F/190°C. In a HexClad Japanese Egg Omelet Pan over medium, heat oil. Add pepper, onion and ¼ teaspoons salt and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste, paprika, cumin, coriander, thyme and ¼ teaspoon black pepper and stir to incorporate. Reduce heat to medium-low and add tomatoes and ¾ teaspoon salt. Cook, stirring occasionally, until slightly thickened, about 15 minutes.
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Crack eggs into a small bowl, then pour one at a time on top of sauce (no need to make indentations). Cook until egg white begins to set, about 1 minute. Transfer pan to the oven and cook until eggs are set and yolks are runny or jammy according to preference, 10 to 12 minutes.
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Top with feta and parsley a drizzle of oil. Serve with warm, toasted bread.
