This shakshuka gets a bold, smoky twist with our Habanero Romesco, blending sweet roasted peppers, toasted nuts, and just enough heat to wake everything up. Simmered with tomatoes and spices and finished with gently baked eggs, it’s the kind of dish that turns any meal into an occasion. Equally at home at breakfast, brunch, lunch, or dinner, it’s a versatile, forgiving recipe and a perfect way to use up any leftover vegetables or sauces you have on hand.
RECIPE:
- Sauté onions, yellow bell peppers, garlic and tomatoes with olive oil in a cast iron skillet
- Pour in vegetable broth and let simmer
- Generously mix in sauc.d Habanero Romesco
- Squeeze of a lemon wedge
- Crack 3 eggs on top
- Bake at 400° for 5 minutes until eggs over medium
- Fry garbanzo beans in olive oil for 3 minutes
- Top skillet with feta, fried garbanzos and mint