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Baked Eggs with Broccoli Rabe, Spiced Tomato, and Buckwheat

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porcje

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całkowity czas

Składniki

1 bunch broccoli rabe, dry ends trimmed, chopped into 1-inch (2.5 cm) pieces

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup (170 g) uncooked buckwheat groats

½ cup (60 g) walnuts

5 garlic cloves, finely chopped

2 teaspoons ground cumin

1 teaspoon sweet or hot paprika (your choice)

One 14.5-ounce (410 g) can whole peeled tomatoes, undrained

One 15.5-ounce (439 g) can chickpeas, rinsed and drained well

4 tablespoons (60 g) unsalted butter

Handful fresh mint and cilantro leaves, torn

6 large eggs

Turmeric Mayo (page 315),

Yogo Ranch Dressing (page 313), a few dashes hot sauce, and some crumbled ricotta salata or feta, for serving (optional)

Wskazówki

Heat the oven to 450°F (230°C).

Toss the broccoli rabe in a glug of olive oil, season with salt and pepper, and spread onto a baking sheet. Roast until mostly tender and lightly browned around the edges, about 15 minutes. Set aside.

Heat a glug of olive oil in a large heavy skillet over medium heat. Add the buckwheat and cook, stirring frequently, until toasted. Watch the heat level, because you don't want the buckwheat to get too dark, but you do want it thoroughly toasted. After about 4 minutes, add the walnuts and toast until all is fragrant, another 2 to 3 minutes.

Add the garlic, cumin, and paprika and cook, stirring frequently, for another couple of minutes. Add 2 cups (480 ml) water, cover, and adjust the heat so the buckwheat simmers nicely. Cook until mostly tender, about 15 minutes.

Add the tomatoes and their juices and season with ½ teaspoon salt and several twists of black pepper. Simmer, uncovered, for 4 or 5 minutes, breaking up the whole tomatoes with a spatula or wooden spoon. Add the broccoli rabe and chickpeas and simmer until the broccoli rabe is tender and the tomato sauce is nice and thick, another 10 minutes or so.

Remove from the heat and stir in the butter, mint, and cilantro; adjust the seasoning.

Transfer the mixture to a baking dish (if your skillet is ovenproof and ready for the brunch table, you can use that) and use a spoon to create 6 little wells in the mixture for the eggs.

Crack each egg into a small bowl (to be sure no shell gets in) and then slide it into a well. Season with salt and pepper and bake until the whites are set, 8 to 10 minutes, a few minutes longer for firm yolks.

Top with the condiments, if desired, passing more at the table.

Notatki

This recipe is like shakshuka, the Middle Eastern dish of eggs baked in a skillet of spiced tomato and pepper sauce. Buckwheat creates a tender, chewy nest for the eggs, and the whole meal comes together with liberal additions of the condiments, including enough hot sauce to wake you up on a

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porcje

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całkowity czas
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