Move over bacon and eggs. Step back biscuits and gravy. Who even invited you, cereal? The next big thing in breakfast is here and this one is sure to stick around for a while. Let me introduce you to shakshuka. You might already be familiar with shakshuka. Maybe you eat it regularly, maybe you’ve never heard of it. Either way, you need to try THIS shakshuka recipe. It’s an absolute flavor bomb. Bonus points if you’re a spice freak like me. We’ve added Fresno peppers, Italian long hot peppers and tomatillos for a kicked up combo that I know you’ve never tried before.
Pro Tip: You might need to add a layer of seasoning back to your cast iron skillet after cooking this acidic recipe. If your seasoning is well established, then you might not. I always eat my shakshuka with hot sauce and or red pepper flakes. Be careful though, this shakshuka recipe is already spicy. You can get creative with the vegetables you add or substitute to suit your preference. You can also add a little sugar to this recipe to help cut the heat and acidity if that’s your thing.
2 Italian Long Hot Peppers (long hots), sliced in thin rounds
1 28 oz can crushed tomatoes
3 tomatillos, sliced into 8 wedges each
½ cup cilantro, leaves and stems separated, chopped
3 cloves garlic, thinly sliced
¼ tsp ground cumin
1 tsp paprika
1 tsp salt
½ tsp ground black pepper
6 large eggs
6 slices of your favorite bread, toasted
Preheat your Stargazer Cast Iron skillet on low for 5-10 minutes before gradually turning the heat up to medium. Preheat your oven to 375° F. Add the olive oil, onion, Fresno peppers and long hot peppers and sauté for 10 minutes, stirring regularly until softened.
Add the crushed tomatoes, tomatillos, half of the cilantro, garlic, cumin, paprika, sale and pepper. Mix until the ingredients are thoroughly combined. Crack the eggs on top of the mixture, one at a time, with space between them. You can make a little divot in the mixture with your spatula to crack the eggs into. This will keep the eggs from running.
Carefully move the skillet to the preheated oven. Bake at 375°F for 20 minutes. Just long enough to soften the veggies and cook the eggs while leaving them runny.
Carefully remove the skillet from the oven and serve immediately. Serve over toast, sprinkling some of the remaining cilantro on top of each serving.