Impressive Recipes You Can Make in a Cast Iron Pan 

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Shakshuka

Shakshuka is a vibrant and flavorful Middle Eastern dish, featuring poached eggs nestled in a spicy tomato and bell pepper sauce. Traditionally cooked in a cast iron skillet, it's a perfect dish for brunch or any meal, served with warm crusty bread for dipping!

Ingredients (for 4 servings):

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional, for extra spice)
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. In a large cast iron skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 min.
2. Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes (if using). Cook for 1-2 min., until fragrant.
3. Add the crushed tomatoes to the skillet and season with salt and pepper. Let the sauce simmer for about 10-15 min., stirring occasionally, until it thickens slightly.
4. Using a spoon, create small wells in the sauce. Crack each egg into a well, spacing them evenly around the pan.
5. Cover the skillet with a lid and let the eggs cook for 5-8 min., or until the whites are set but the yolks are still slightly runny. Cook longer if you prefer firmer yolks.
6. Remove the skillet from the heat and sprinkle with fresh parsley. Serve hot with crusty bread on the side.