Miso Maple Glazed Shakshuka with Candied Bacon

How to Make Miso Maple Glazed Shakshuka with Candied Bacon

Total time: 40 min · Yields 4 servings

1. 1

   Candy the Bacon

   Preheat your oven to 200°C (400°F). Line a tray with parchment paper, lay the bacon slices flat, and brush both sides with maple syrup and pepper. Bake for 12-15 minutes until caramelized and crisp. Set aside to cool, then roughly chop.

2. 2

   Sauté the Aromatics

   In a large heavy-bottomed skillet or cast-iron pan, heat olive oil over medium heat. Add the onion and bell pepper, cooking for 6-8 minutes until softened and slightly charred at the edges.

3. 3

   Build the Umami Sauce

   Stir in the garlic, paprika, cumin, and chili flakes. Cook for 1 minute until fragrant. Add the crushed tomatoes. In a small bowl, thin the miso paste with a tablespoon of water, then stir it into the tomato mixture. Simmer for 10 minutes until the sauce thickens slightly.

4. 4

   Poach the Eggs

   Use the back of a spoon to create small wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the whites are set but the yolks remain runny.

5. 5

   Garnish and Serve

   Remove from heat. Top with crumbled feta, the chopped candied bacon, and fresh cilantro. Serve immediately with warm, toasted sourdough bread.