Broccoli Rabe Shakshuka Style Recipes

Steps:

• Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.
• Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.
• Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they'll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.

Steps:

• Cook 2 bunches chopped broccoli rabe in boiling salted water until tender, 5 minutes; drain. Heat 2 tablespoons olive oil with 2 sliced garlic cloves and a pinch of red pepper flakes in a skillet over medium-high heat. Add 1/2 pound sliced shiitake mushroom caps and cook until golden, 2 minutes. Add 2 more tablespoons oil and the broccoli rabe; cook, stirring, 5 minutes. Season with salt.

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Steps:

• In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
• Add the peppers and sauté for another 2-3 minutes until tender.
• Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
• Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
• Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
• Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!