Bacon Shakshuka on the Grill
Shakshuka is a Mediterranean/Middle Eastern dish that has been around for centuries. The exact origin of the dish is contested but all you need to know is that this dish is delicious! The basic dish consists of poached eggs cooked in a tomato stew. But, we’re adding bacon! Plus some other flavor enhancements to really round out the flavor profile of this Bacon Shakshuka.
What Makes This Bacon Shakshuka Different?
- Bacon! – I firmly believe that bacon really does make everything better. Even cocktails. Depending on how much bacon flavor you want cook somewhere between 6 and 12 ounces.
- Vinegar – Very traditional shakshuka has a very tomato and spiced flavor. We’re adding just a splash of vinegar to brighten it up a little.
- Honey – Counteracting all the acidity is some sweetness brought to you by honey.
- Worcestershire Sauce – How ever you pronounce this stuff, it makes for a great addition to the dish to provide an unexpected flavor note.
- Black Pepper and Celery Seed – Some of my two favorite spices making a guest appearance!
What’s the same?
- Onions/Peppers/Garlic – These are very traditional ingredients but we’re also adding some jalapenos!
- Paprika and Cumin – Both are found in almost every recipe that I came across. Another traditional spice is nutmeg but I’m not a huge fan in this application.
- Poached Eggs – Eggs are quietly the star of the show and not just visually. The slightly runny egg yolk combined with the tomatoes makes for a great bite.
- Don’t overcook the bacon – We’re not looking for ultra crispy/slightly burned bacon here. Cook it until it just starts to crisp up.
- Caramelize those onions and peppers – That’s free flavor! Take the couple extra minutes and cook the vegetables until they start to brown.
- Canned tomatoes – Of course you could use ripe Roma tomatoes but canned is just so much easier and consistent. Just make sure you simmer then long enough to really bring out their flavor
- Poached Eggs – Keep an eye on those eggs starting at the 5 minute mark. I’ve had overcooked eggs in shakshuka and it’s kind of a mood killer.
Other Recipes You Make Like
Bacon Shakshuka on the Grill
All the traditional elements are there along with some enhancements
- 6 to 12 ounces bacon cut into rashers. See notes
- 1 whole yellow onion julienned
- 1 whole red bell pepper cut into strips
- 2 whole jalapenos seeded and deveined then diced
- 4 cloves garlic crushed or diced
- 1 tablespoons paprika
- 1 tablespoon cumin
- 1/2 tablespoons black pepper
- 1 teaspoon celery seeds
- cayenne pepper optional (to your spice level)
- 28 ounces Crushed Tomatoes
- 2 tablespoons your favorite vinegar apple cider, rice wine, Champaign, etc
- 2 tablespoons honey
- 1 tablespoon Worcestershire Sauce
- 6 whole eggs
- kosher salt
- cilantro and/or feta cheese for garnish
- Set up grill for medium heat around 400°. Place cast iron pan on grill.
- Cook bacon in the pan until crispy (about 5 minutes). Then add the onion, red bell pepper and jalapeno along with a large pinch of kosher salt. Cook vegetable until slightly caramelized (around 10 minutes).
- Afterwards, add the spices and garlic and cook for another 30 to 60 seconds or until very fragrant. Then add the tomatoes plus another large pinch of kosher salt and bring to a simmer. Cook for about 20 minutes, stirring every couple minutes to ensure the bottom does burn.
- Add the vinegar, honey and Worcestershire sauce and mix to combine.
- Then using a spoon, make small divots in the tomatoes to nestle the eggs into so they don't spread everywhere. Drop the eggs into the divots and cook for another 5 – 8 minutes with the lid closed or until they are poached to your desired doneness.
- Remove from grill and serve with bread. Enjoy!
Traditional shakshuka has a very tomato foreword taste. 6 ounces of bacon will be a slight undertone of bacon and 12 ounces will be more bacon forward. I’ll leave it up to you where you want it to be.