Shakshuka might just be the pinnacle of breakfast for dinner. In Israel, you’re just as likely to eat this in the evening as in the morning hours; runny egg yolks against a savory, spicy back-drop span the day-to-night spectrum. Easy enough for a lazy Sunday brunch and fancy enough for a dinner party, this beer-infused, spicy tomato and egg dish is a crowd-pleaser at any hour.
Makes: makes 4-6 servings
Ingredients:- 2 tablespoons olive oil
- 1⁄2 cup diced sweet white onion
- 1 red bell pepper, diced
- 3 tablespoons hot pickled peppers
- 3⁄4 cup, plus 1⁄4 cup stout or porter
- 1 pound crushed tomatoes
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon cumin
- 1⁄4 clove garlic, minced
- 6 large eggs
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup crumbled feta cheese
- pita, flatbread or naan for serving
Instructions:
1. Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and bell peppers, cook until softened and the onions start to brown, about 10 minutes.
2. Stir in the pickled peppers and ¾ cup beer, simmer until the beer is almost gone and the pan starts to look dry, about 10 minutes.
3. Stir in the tomatoes, remaining ¼ cup beer, salt, black pepper, chili powder, garlic, smoked paprika and cumin. Simmer until slightly thickened, about 8 minutes.
4. With a spoon, make six wells in the sauce evenly across the pan; add a cracked egg to each well.
5. Turn heat to medium-low, cover loosely with a lid and simmer until the egg whites have set but the yolks are still soft, 15-20 minutes. (For quicker cooking, place skillet in a 350° F oven for 8-10 minutes or until egg whites are cooked.)
6. Remove from heat, sprinkle with feta and cilantro, and serve with pita, flatbread or naan.
