Cast iron is tough stuff. It’s heavy, hearty and happy to take the heat.
But once cast iron has seared the steak, sweated the onion or swirled the sauce, it casts off the role of stove-top hero. After hours, it’s all diva. The buff and blackened skillet takes one look at the dishwasher and goes faint with fear. Even the sudsy basin gives it the vapors. No soap — too harsh for that gleaming complexion. No water — might rust that burly build. No scrubbing — could scratch that fine patina.
Leaving the pan handler few options. A brief buff with a dish towel, perhaps. A strong glare. Or this technique, found in a French fairy tale: Use a stale chunk of bread as a sponge, oil instead of water and salt as scrubbing agent. Works like a charm. And why not? Tough sorts can use a little tender.
Shakshuka
Prep: 10 minutes
Cook: About 16 minutes
Makes: 1 serving
Hot, hearty, healthy. Perfect for a solo winter lunch.
2 teaspoons olive oil
1/4 cup finely chopped onion
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
1/2 teaspoon finely chopped garlic
1/8 teaspoon ground hot paprika
1/8 teaspoon ground cumin
Kosher salt
2/3 cup canned tomatoes, small dice
1/8 teaspoon sugar
1 slice bread
1/2 ounce mild feta, cubed
1 egg
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Freshly ground black pepper
1. Soften: Heat oil in a small skillet or saucepan. (A cast-iron skillet, a mere 5 inches in diameter, would be ideal.) Tumble in onion, bell pepper, jalapeno and garlic. Season with the paprika, cumin and 1/8 teaspoon salt. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
2. Simmer: Pour in tomatoes. Sprinkle with sugar. Cook, breaking up tomatoes with a wooden spoon, until sauce begins to thicken, about 6 minutes.
3. Toast: Pop the bread in the toaster.
4. Poach: Reduce heat to medium-low. With a wooden spoon, scoop a well in the center of the sauce. Crack in the egg. Dot the sauce with the feta cubes. Cover and cook until the egg white is set and the yolk is done to your liking, about 5 minutes for a very soft yolk. Sprinkle egg with salt and pepper.
5. Serve, so to speak: Best to hoist fork and dig in. Fewer dishes, more fun, and if you’ve cooked in cast iron, it will keep everything crazy hot.
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