Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?
We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.
In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.
Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees – until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.
We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping – you won’t want to leave a bit of this dish behind.
In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.
Being from an Italian family means there’s balsamic vinegar on the kitchen counter and the dining room table at all times. Whether I’m using it to dress a simple caprese salad or making a balsamic reduction to top my protein of the day, it probably gets the most use other than salt and pepper in my kitchen.
The thick, tangy vinegar seems to be popping up in recipes and kitchens more and more. I’ve seen balsamic chicken over and over again on Pinterest throughout the year. Whether it’s used as a taco filler, to top salads, or shredded and put on a slider bun, not a day goes by where I don’t see a variation of the dish.
If balsamic vinegar is on the ingredient list it couldn’t be bad, right? Right. The Test Kitchen developed our own recipe for balsamic chicken and talk about winner, winner chicken dinner.
The balsamic vinegar paired with honey, chives, and garlic leaves the chicken wildly flavorful (salty, sweet, and sour at the same time) while cooking it slowly gives the legs and thighs a moist, fall-off-the-bone texture you wouldn’t believe. And the red onions and sweet potatoes cook with the chicken in the slow cooker, enabling you to put a balanced meal on the table when it’s all said and done.
Serve balsamic chicken legs and thighs family-style. There’s plenty to go around and the full platter makes a statement in the middle of the table. And be sure to serve with crispiest, crunchiest baguette you can find – you won’t want any of that balsamic vinegar sauce to go to waste. Whether you are gathering around the table with the family during the week or having some of your closest friends over for a dinner party, slow cooker balsamic chicken is sure to have everyone at your table saying molto bene.
Meal planning for the the week ahead can be difficult (almost impossible some weeks). I think we all know the familiar feeling of coming home, hitting the couch, and not wanting to cook. But with a hungry family waiting for dinner, plopping on couch with a cup of instant soup is not a reality. But don’t fret – sheet pan suppers to the rescue.
Sheet pan suppers are a great option for easy weeknight dinners. Prep, cook time, and cleanup are speedy with these one-pan recipes.
Dijon salmon with green beans cooks in about 15 minutes (is that a sigh of relief I hear?) and preparing the meal is just as quick. Preheat your toaster oven (or standard oven) to 400 degrees. Place salmon fillets skin-side down on the sheet pan, then arrange your vegetables around the fillets. We used green beans, bell peppers, and leeks. We coated the vegetables and drizzled the salmon with a rich but simple sauce made with olive oil, soy sauce, dijon mustard and garlic.
Not only is this meal done and ready to serve in under 30 minutes, it’s delicious. The salmon cooks to perfection in the toaster oven and the vegetables have just the right amount of crunch. The tangy dijon sauce marries well with the creamy, flaky fish and colourful vegetables while they cook together.
Keep this sheet pan supper in your weeknight dinner rotation and you’ll have zero problem checking “homemade dinner” off your ever-growing to-do list.
Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
Drizzle salmon with remaining olive oil mixture.
Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.