It’s two months of A Common Table giveaways! From now until December, I’ll be sharing a recipe from the cookbook here and holding a giveaway of one of my favorite kitchen treasures used in the book every week on Instagram, and you’ll have a week to enter before the winner is announced, along with a new giveaway.
When I was picking which recipe to share with you this week using the item in this week’s giveaway, I nearly couldn’t decide because I had so many choices. A Lodge cast iron skillet is the backbone of so many dishes in my kitchen–from perfect golden pancakes to the crispest-edged bindaetteok, gently browned grilled cheeses to steaks with the perfect crust, to soft, gooey cinnamon rolls–that I feel like it might be on every page. But with the weather cooling down and cozy vibes abounding, these eggs, warm and comforting with a subtle heat, ended up the only logical choice.
Before shakshuka made it into my kitchen—probably through Molly!–tomatoes and eggs had never cozied up together on my plate except in my mother’s Chinese eggs and tomatoes. But eggs become extraordinary when coddled in a spicy tomato sauce and baked until wobbly in the center but firm on the edges. Hearty, flavorful, and filling, yet simple and even kind of light, it’s the stuff that lazy brunch or even weeknight dinner dreams are made of. This version is based on “eggs in purgatory,” an Italian cousin to shakshuka, but the heat in the tomato sauce comes from my favorite Korean condiment, gochujang. The sweet, smoky spice turns out to be an ideal match for bright tomato sauce, with a touch of fermented tang that blends seamlessly into the tartness of the tomatoes; you’d never guess it was there amid the parsley and Parmesan, except for the subtle, addictive depth of flavor that makes it the perfect unexpected addition.
Pop over to my Instagram to enter the giveaway for one 10.25-inch Lodge cast iron skillet like the one used for these eggs (and a million other things in A Common Table) and a signed copy of the book! The giveaway ends next Friday, November 2 at 12:00am.
- 1 to 2 tablespoons olive oil
- 2 cups diced onion
- (1 to 2 onions)
- 1 tablespoon minced garlic (2 to 3 cloves)
- Salt and black pepper,
- to taste
- ¼ cup minced fresh parsley (or perilla leaves, if you can get them), plus more for serving
- 1 (28-ounce) can diced
- or crushed tomatoes
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 to 3 tablespoons gochujang
- 1 to 2 teaspoons brown sugar, light or dark (optional)
- 1 to 2 cups torn spinach
- or kale leaves, or other leafy greens (optional)
- 4 to 6 large eggs (depending on how many people you’re serving)
- Toast, for serving
- In a 10-inch skillet, heat the oil over medium until shimmering. Add the onion and garlic, season with salt and pepper, and cook until the onion begins to soften, 2 to 3 minutes. Add the parsley and cook for about 2 more minutes, just until parsley begins to soften and turn bright green.
- Add the tomatoes, Parmesan, gochujang, and brown sugar (if using), and give everything a good stir. Season with salt and pepper, then lower the heat to medium-low and simmer for about 15 minutes, stirring occasionally. Taste and adjust the seasonings if needed. Add the greens (if using) and cook until just barely wilted. Spinach and other more tender leafy greens will take only 30 seconds to 1 minute; kale and other tough leafy greens will take longer, 3 to 4 minutes.
- Make small indentations in the sauce for the eggs, one for each egg, and crack them into the pan. Cover the pan and cook until the whites are set and the yolks are still soft, 5 to 7 minutes (or longer, if you like your eggs more firm). Meanwhile, toast your bread. Once the eggs are cooked to your liking, remove from the heat and enjoy warm, sprinkled with additional Parmesan and parsley, and served with toast for dipping.