("Dio e Zingaro")
- Hi, everyone, I'm Jerry James Stone.
In today's video, I'm gonna show you how to make a delicious
and easy sheet pan shakshuka.
So if you've never had shakshuka before,
well, it's wonderful.
It's this sort of savory kind of Middle Eastern dish
where it's just packed with veggies, tomatoes,
and you have eggs that are baked inside of it,
and it's lovely.
I'm gonna show you how to make it super easy.
("Dio e Zingaro")
The thing that makes this recipe super simple
is instead of actually cooking down the tomatoes
to make that ragu that the eggs are baked in,
I'm just gonna use, I'm gonna cheat.
I'm gonna use a marinara sauce
from The Jersey Tomato Company.
And so, by using the marinara sauce,
it saves me less cooking time.
Also, by doing it on a sheet pan,
it makes it really super simple.
I can just do it all in one pan.
I don't have to saute a bunch of different things
and cook a bunch of different things.
It's just throw it in the oven,
and you're pretty much good to go.
So the first thing that you're gonna do
is take a 1/2-size sheet pan,
and you're gonna add some chopped zucchini,
some chopped yellow onion,
and some chopped yellow pepper to that.
So just spread that on the sheet pan,
and then we're gonna cover that with olive oil.
Be liberal with it, just put as much as you can on there,
and salt and pepper it how you think you want it to taste.
You can taste it after it gets done roasting,
but you're just kind of guessing at this point.
The thing about salting food when you're cooking it
is if you use a little bit more in the beginning,
overall, you will actually use less,
because salt and sort of salting your food
when you're cooking it is a factor of both heat and time.
So if you use a little bit more
when you're initially setting up the recipe,
like for right now, we're gonna bake and roast the zucchini,
and the onion, and the yellow pepper.
By using a little bit more now,
down the road, we won't have to use as much,
because that salt and that heat
will penetrate those veggies as they're cooking.
So just as a key tip.
Sometimes people want to use less initially,
but you end up using it anyway,
'cause you want it to be tasty.
So use more in the beginning.
So we're gonna take the zucchini,
the yellow pepper, and the onions.
They've been coated with olive oil and salt and pepper,
and just take a spatula and stir that up on the baking sheet
just to make sure everything's coated.
Okay, so everything's been tossed around and coated.
So now, we're just gonna go ahead and put that in the oven
that's been preheated to 400 degrees,
and we're gonna bake it for 30 minutes.
(playful music)
So the vegetables are done roasting.
How great do those look, right?
Super tasty, I love roasted vegetables.
So the thing about this recipe
is it's super easy to customize.
I'm using zucchini, and yellow pepper, and yellow onion,
but you can definitely mix that up
and use your favorite vegetables to roast.
So feel free to mix it up a little bit, however you like it.
So the vegetables are roasted.
So now we're gonna take Jersey Tomato Company marinara sauce
and we're gonna add that to the sheet pan,
and we're just gonna go ahead and spread that throughout,
so it's evenly throughout the sheet pan,
and we're gonna put it back
into the oven for about 10 minutes,
mostly just to warm it up.
If it's cold or if it's been in the pantry,
you want it to be warm before you try to bake eggs in it.
That's a key factor to baking eggs.
So having everything sort of
at the same temperature is really important.
So add that marinara sauce to the sheet pan,
kinda shake it about to get it evenly spread out,
and throw it back in the oven for another 10 minutes.
When you're adding the pan
with the marinara sauce to the oven, be really careful.
Make sure you hold it level,
and you put it in there slowly and gently,
because it's not gonna take much for that marinara sauce
to slide to one side and spill over,
and you don't want that to happen.
So because you're gonna put it in there
with the marinara sauce, take it back out,
crack the eggs in there,
put it back in there with the marinara sauce,
just be really, really careful when you're doing that.
But we've warmed up the marinara sauce,
so now we're gonna add in our eggs.
So we're just gonna take a spoon,
create six evenly spaced wells across the pan,
and then you're gonna crack the eggs into those wells.
And then carefully, once again,
put that pan back into the oven,
being sure to not spill the marinara sauce,
and bake it for about eight to 12 minutes
just until the eggs are set to your preference.
So if you like them a little runny, less time.
If you like them a little firmer, more time.
(playful music)
Okay, so the shakshuka is now cooked, right?
So I cooked the eggs about 10 minutes.
That's where I like 'em.
They're set, they're ready to it.
This is really, really wonderful with a good crusty bread.
So I recommend just scooping out the egg
with some of that sauce into a bowl,
serving it up with some nicely toasted bread,
maybe some butter on the bread.
That sauce and the egg, it's just really,
really lovely on a nice, crusty slice of bread.
So I recommend that.
Super easy to make, right?
So if you like this recipe, give me a thumbs up.
If there's something that you wanna see,
just drop a comment below,
and I release new recipes every single week.
So if you like to cook like I do, please subscribe.
I'll see you guys next time.
("Dio e Zingaro)
Definitely use your favorite,
your favorite. (tongue sputtering)
Let me try it one more time. (sighs)