This is the best shakshuka recipe you'll ever try - inspired by two of my favorite eateries - Tasty N Sons in Portland and Borough Market in London. I’ve combined both of their styles to come up with my own version of his spectacular brunch dish.
1teaspooncayenne pepperuse 1/4 tsp. if you are sensitive to spicy foods
1Bay leaf
28oz.canned San Marzano tomatoes
Salt and pepper to taste
8eggs
Garnish
Diced green onions
Bacon bitsoptional
Toasted French bread for dipping
Instructions
In a large pot on medium-high heat, add olive oil and sauce peppers for about 10 minutes, or until slightly charred. Add onions and saute for another 5-8 minutes. Next, add garlic and stir well.
Add spices to pot and cook for 3-5 minutes, stirring to coat the pepper mixture. Add tomatoes and bay leaf. Simmer for 20 minutes, uncovered, stirring occasionally.
Preheat oven to 400 F.
Place pepper mixture in four ramekins or small cast iron skillets. Make a well for two eggs in each ramekin. Crack eggs into wells. Bake for 4-10 minutes, or until the eggs are cooked to your liking.
Garnish with green onions, bacon bits and serve with toasted bread for dipping. Enjoy!