Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 can diced tomatoes (14 oz)
- 1 can chickpeas, drained and rinsed (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large oven-safe skillet or Dutch oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add red and yellow bell peppers, zucchini, and eggplant. Cook for 5-7 minutes until vegetables are tender.
5. Add diced tomatoes, chickpeas, oregano, thyme, salt, and pepper. Stir to combine.
6. Make four wells in the vegetable mixture and crack an egg into each well.
7. Sprinkle feta cheese over the top of the vegetable mixture and eggs.
8. Transfer skillet or Dutch oven to the oven and bake for 15-20 minutes until the eggs are set.
9. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 288
Fat: 14g
Carbohydrates: 27g
Protein: 15g
Fiber: 8g
Sugar: 10g
Sodium: 572mg
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can substitute the zucchini and eggplant for other vegetables such as mushrooms or carrots.
- You can use any type of canned tomatoes you have on hand.
Variations:
- Add sliced olives for a salty flavor.
- Use goat cheese instead of feta cheese.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes so they cook evenly.
- You can make this recipe ahead of time and reheat it in the oven or on the stovetop.
- Serve with crusty bread to soak up the flavorful juices.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or on the stovetop over medium heat until warmed through.
Presentation ideas:
Serve in the skillet or Dutch oven for a rustic presentation.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine.
Suggested side dishes:
- Greek salad
- Roasted potatoes
Troubleshooting advice:
- If the eggs are not setting, cover the skillet or Dutch oven with foil and continue baking until the eggs are cooked to your liking.
- If the vegetables are too watery, drain the canned tomatoes before adding them to the skillet or Dutch oven.
Food safety advice:
- Make sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Panackelty is a traditional dish from Northumberland, England. This Mediterranean version adds a flavorful twist to the classic recipe.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish for breakfast, lunch, or dinner.
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