Miso Maple Glazed Shakshuka with Candied Bacon
Upgrade your brunch game with this savory-sweet shakshuka, featuring a rich tomato-red pepper sauce spiked with umami-rich miso and topped with maple-glazed bacon.
How to Make Miso Maple Glazed Shakshuka with Candied Bacon
Total time: 40 min · Yields 4 servings
- 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
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
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
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
Garnish and Serve
Remove from heat. Top with crumbled feta, the chopped candied bacon, and fresh cilantro. Serve immediately with warm, toasted sourdough bread.
Chef's Tips
- Don't overcook the eggs; they will continue to firm up slightly from the residual heat of the sauce.
- If your miso is very salty, reduce or omit additional table salt until you've tasted the finished sauce.
- Use a cast-iron skillet to retain heat and provide a rustic presentation on the table.
What to Serve with Miso Maple Glazed Shakshuka with Candied Bacon
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of creamy avocado slices.
- Pair with a chilled mimosa or a spicy Bloody Mary.
- Add a dollop of Greek yogurt on top for extra creaminess.
Frequently asked questions
Can I make the sauce ahead of time?
Yes! You can prepare the tomato base up to 2 days in advance. Simply reheat in a skillet and add the eggs right before serving.
Is white miso the only kind I can use?
White miso is preferred for its mild, sweet flavor, but yellow miso also works. Avoid red miso as it may overpower the delicate spices.
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