Tegamino Egg Pan with Two Handles

Designed by Alessandro Mendini, with consulting by gastronomy expert Alberto Gozzi, the “Ovetto” pan satisfies the needs of cooking, serving and eating a simple and delicate food: eggs.

• Designer: Alessandro Mendini
• Dishwasher safe
• Ideal as a gift
• Height (Inch): 3 1/4"
• Width (Inch): 6 3/4"

Great for cooking Shakshuka!

Shakskhuka Recipe (from Balaboosta)

*Recipe should be cut in a third for the Tegamino pan*

• 3 tablespoons canola oil
• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, chopped
• 1 large jalapeno chile, cored, seeded, chopped
• 7 garlic cloves, finely chopped
• 1/4 cup tomato paste
• One 28oz can whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 2 1/2 tablespoons sugar
• 1 1/2 tablespoon kosher salt
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground caraway
• 1/2 bunch Swiss chard, stemmed and chopped, or spinach
• 8 to 12 large eggs

Heat the oil in a large skillet, Add the onions and sauté over
medium heat until translucent, 5 to 10 minutes. Add the bell
peppers and jalapeno and cook just until softened, 3 to 5
minutes. Stir in the garlic and tomato paste and sauté for
another 2 minutes.

Slowly pourin the tomatoes. Stir in the bay leaf, sugar, salt,
Paprika, cumin, pepper, and caraway and let the mixture
simmer for 20 minutes, Layer the Swiss. chard leaves on top.

Crack the eggs into the tomato mixture. Cover and simmer
for approximately 10 minutes, or until the whites of the eggs
are no longer translucent.