MARINATING DISH RECIPES

Grated potatoes packed into a cake and fried in butter, this Swiss dish is a superb side dish to a medium-rare steak or even some fried eggs. You can peel the potatoes here, or save time and skip that step altogether. (Just make sure to use thin-skinned potatoes that have been scrubbed well.)

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 3

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 150, UnsaturatedFatContent 1 gram, CarbohydrateContent 26 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 10 milligrams, SugarContent 1 gram, TransFatContent 0 grams

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

Provided by Melissa Clark

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 7 grams, SodiumContent 640 milligrams, SugarContent 7 grams, TransFatContent 0 grams