Shakshuka-Style Bacon Breakfast Bowls
with Fried Eggs, Yogurt & Sourdough Toast | 2 Servings
This smoky, tomato-y egg dish inspired by the North African stew shakshuka is one of those recipes that’s perfect any time of day. But when you start your morning (or midday brunch) with it, it’s a real breakfast of champions. Simmer the tomato, onion, and pepper until saucy, then top with fried eggs and bacon, drizzle with tangy yogurt, and sprinkle with cilantro for a harmonious blend of savory flavors. Serve with toasted sourdough on the side for scooping up all that deliciousness, or dipping into a jammy yolk.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1 unit
Yellow Onion
1 unit
Bell Pepper
1 unit
Tomato
2 tablespoon
Yogurt
(Contains: Milk)
1.5 ounce
Tomato Paste
1 tablespoon
Shawarma Spice Blend
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 unit
Eggs
(Contains: Eggs)
¼ ounce
Cilantro
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 teaspoon
Olive Oil
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat and transfer bacon to a paper-towel-lined plate; pour bacon fat into a small heat-proof bowl. (TIP: No need to wipe out pan.) Once bacon is cool enough to handle, roughly chop.
Meanwhile, wash and dry produce. Halve, peel, and dice onion. Core, deseed, and dice bell pepper into ½-inch pieces. Dice tomato.
Heat a drizzle of oil in pan used for bacon over medium-low heat. Add diced onion, bell pepper, and a pinch of salt and pepper; stir to combine. Cover and cook, stirring once or twice in between, until lightly browned and tender, 4-7 minutes. TIP: Add a few splashes of water if browning too quickly. Stir in diced tomato, tomato paste, shawarma spice blend, and a drizzle of reserved bacon fat (you’ll use more in Step 5). Cook, stirring often, until tomatoes are slightly jammy, 30-60 seconds.
Stir ¾ cup water into same pan. Bring to a simmer and cook, stirring often, until slightly thickened, 3-5 minutes. Stir in half the chopped bacon and ½ tsp sugar. Taste and season with salt and pepper.
While shakshuka cooks, place sourdough bread on a baking sheet; drizzle with a large drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown, 2-3 minutes. Meanwhile, heat a drizzle of reserved bacon fat in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
Pick cilantro leaves from stems. Divide shakshuka between bowls. Top with fried eggs, cilantro, and remaining bacon. Drizzle with yogurt and serve with toasted sourdough on the side.
Bacon is fully cooked when internal temperature reaches 145°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
