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Stout Shakshuka

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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

  • 2 tablespoons olive oil
  • 12 cup diced sweet white onion
  • 1 red bell pepper, diced
  • 3 tablespoons hot pickled peppers
  • 34 cup, plus 14 cup stout or porter
  • 1 pound crushed tomatoes
  • 1 teaspoon kosher salt
  • 12 teaspoon black pepper
  • 12 teaspoon chili powder
  • 12 teaspoon smoked paprika
  • 12 teaspoon cumin
  • 14 clove garlic, minced
  • 6 large eggs
  • 14 cup chopped fresh cilantro
  • 14 cup crumbled feta cheese
  • pita, flatbread or naan for serving


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.


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