Love spending hours in the kitchen decoding a complex recipe? Yeah, us neither. Thankfully, chef Molly Gilbert had that in mind when creating her cookbook One Pan & Done, which offers up scores of skillet meals, breezy sides, and fuss-free desserts that won’t leave you chained to a burner—or the sink and dishwasher—all evening. We’re fans of her Artichoke Shakshuka, which puts a well-deserved spotlight on the elegant veggie.
2 Tbsp. extra-virgin olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
24-ounce jar of marinara sauce
12-ounce jar of artichoke hearts, drained and quartered
6 to 8 large eggs
Ground black pepper
1 cup crumbled feta or goat cheese
2 Tbsp. chopped flat-leaf parsley
Active time: 15 minutes
Total time: 30 minutes
Preheat oven to 375°, with rack in center. Heat olive oil in a 10" cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style.