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. Although you can certainly roast and peel your bell peppers, I feel that step in unnecessary for home cooks and is really not very noticeable in the final dish. Just stir-fry your peppers, onions, garlic and tomato with a few seasonings, and you’re good to go! Following is my recipe for Shakshuka, which is sure to become a favorite dish in your home. Enjoy!
- 1/4 cup olive oil
- 3 bell peppers julienned
- 1 medium sweet onion julienned
- 1 tablespoon garlic-shallot puree or 6 cloves crushed garlic
- 1 teaspoon smoked paprika
- 1 teaspoon Hungarian paprika
- 1/2 tablespoon sugar
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper use 1/4 tsp. if you are sensitive to spicy foods
- 1 Bay leaf
- 28 oz. canned San Marzano tomatoes
- Salt and pepper to taste
- 8 eggs
- Diced green onions
- Bacon bits optional
- Toasted French bread for dipping
- 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!