Peppers & Eggs Skillet Casserole: Sofrito con Huevo #Foodie Friday

All over the Mediterranean there are different versions of pepper and egg dishes like this one. Most use a variety of peppers, you can add some hotter peppers if you like a little spice. The peppers are usually sauteed with onions, and tomatoes or tomato sauce is added to the dish which is topped with eggs that are steam cooked. 

The primary difference between all of these pepper & egg skillet casseroles is the seasoning. Italians will add basil and oregano to theirs, the French would probably put in some piment d’ espelette. The Israelis even have a version called Shakshuka, and they make theirs with Sweet Hungarian paprika, cumin and caraway. 

I based my casserole on Spanish “Sofrito con Huevo” because on my trip into NYC I bought some Sweet Spanish Paprika and wanted to try it out in a dish…it has a fantastic flavor. It has a bright sweet smoky taste, much more distinctive than grocery store paprika. The flavor is distinctly Spanish, a taste that I’ve only come across in Spanish restaurants.

So when making this dish please experiment with the seasoning you use, don’t feel you have to run out and by some Spanish Paprika, though I have to say, with all the fresh produce this time of year it is nice to sprinkle on grilled vegetables. 

Buen provecho!

Peppers & Eggs Skillet Casserole

by Diane Balch
preparation 15 minutes                                      serves: 4 – 6
2 tablespoons of extra-virgin olive oil (EVOO)
1 large onion halved and sliced
1 garlic clove chopped
1 green pepper chopped
1 red pepper chopped
1 yellow pepper chopped
1/2 teaspoon of cayenne pepper
1/2 teaspoon of Spanish paprika
1/2 cup of tomato sauce
8 or more eggs
1) In a cast iron skillet heat EVOO on medium high heat. Saute onions. When they begin to wilt add peppers. When peppers begin to soften add garlic, cayenne, paprika. Stir often.
2) When onions and peppers are slightly browned, but before the garlic browns add the tomato sauce, stir and heat through.
3) Crack eggs on to the top of the vegetables and cover. Keep the heat on medium low and let eggs steam for about 10 minutes or until the whites are firm.
Serve with roasted potatoes, rice or rustic bread. Great with tortillas too.