Spicy Portuguese Shakshuka with Toast Points – A Flavorful Brunch Experience

Allergens

Eggs

Ingredients

• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 1 large bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) crushed tomatoes
• 4 large eggs
• Salt and black pepper, to taste
• 4 slices of crusty bread, for serving

Instructions

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
2. Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for another minute to release the flavors.
3. Add the crushed tomatoes and stir well to combine. Bring to a simmer and cook for 10 12 minutes, or until slightly reduced.
4. Carefully crack the eggs into the skillet, evenly spaced apart. Season with salt and black pepper. Cover and cook over low heat for 5 7 minutes, or until the egg whites are set but the yolks are still runny.
5. While the Shakshuka is cooking, preheat the oven to 350°F (180°C). Cut the bread into triangles and arrange them on a baking sheet. Toast in the oven for 7 10 minutes or until golden brown. Remove from the oven and set aside.
6. Serve the Spicy Portuguese Shakshuka hot, topped with fresh herbs and accompanied by the toast points.

Chef’s Insight

The key to this dish is the perfect balance of spices and flavors. Adjust the cayenne pepper according to your preferred level of spiciness.

Notes

Feel free to customize the vegetables and spices to your liking.