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The Easiest Smoked Shakshuka


smoked shakshuka and eggs with crumbled feta and pea shoots on top served with toast

It’s no secret that I love brunch. I love brunch so much, I wrote a whole book about it. I love that brunch is a culture of its own, I love also love eggs and eggs are the foundation of brunch, or at least they are in my opinion. When I had a restaurant, weekend brunch was always packed, especially Sunday brunch. Sundays would book up so quickly and the vibe of the restaurant at Sunday brunch was always the best – a mix of people waking up late from a late night out, families coming in with their kids and friends of all ages meeting up to catch up before heading back into the week. It was the best. This recipe is inspired by one of our most popular brunch dishes, and believe it or not, it was a vegetarian dish - Shakshuka!


What makes this recipe different from back in my restaurant days, is that I grilled up all my veggies on the Alchemy plancha, used Everything Bagel seasoning in my spice mixture and popped my Shakshuka into the smoker to bake my eggs, to get a beautiful light smoky flavour. Needless to say, I think this was the best Shakshuka I’ve ever made. It’s so easy too and great for a solo brunch or if you’re having guests over. If you want to find out how to make the best Shakshuka ever, keep reading, or jump to the full recipe.


diced eggplant, zucchini, peppers and onions grilling on the plancha

Set smoker to 450F. Dice your peppers, zucchini, eggplant, and onion. Drizzle the hot plancha with canola oil and add your vegetables. Allow to cook and soften, about 5-10 minutes. Drizzle with more canola oil and season with salt and pepper and allow to keep cooking, until softened and caramelized with a nice little char.


lemon juice being squeezed into a bowl with olive oil, everything bagel seasoning, cumin and cayenne

In a bowl, combine the chopped fresh garlic, cumin, cayenne and everything bagel seasoning, Add in a ¼ cup of olive oil and the juice from one lemon.


passata being poured over the grilled vegetables in a cast iron

Place a large cast iron skillet on the plancha and add two tablespoons of butter, let it melt. Add in the seasoning mixture, stir, and then add in the grilled vegetables and passata. Mix and allow to cook and come to a low simmer.


the uncooked eggs in the shakshuka in the cast iron

Using a spoon, make divots in the Shakshuka and crack in your eggs. Sprinkle with more everything bagel seasoning.


the cast iron of shakshuka and eggs going into the smoker

Place the whole cast iron in the smoker and allow to cook, about 5-10 minutes, until the eggs are cooked to your desired doneness.


feta being crumbled on top of the cooked shakshuka

Slice your bread and lightly toast on the plancha. Remove the Shakshuka from the smoker and sprinkle with the crumbled feta.


the final plated shakshuka in a bowl topped with feta and pea shoots and served with toast

Transfer the Shakshuka and eggs to a bowl and garnish with the pea shoots, serve with the toasted bread.


And now for the full recipe...


Smoked Shakshuka

Serves 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Ingredients:

1 zucchini

1 red pepper

1 yellow pepper

1 small eggplant

4-5 cloves garlic

1 onion

¼ cup canola oil

2 tbsp cumin

1 tbsp cayenne

1 tbsp Everything bagel spice

1 lemon

¼ cup olive oil

2 tbsp butter

500 ml passata

3 eggs

2-3 tbsp crumbled feta

3-4 slices rustic bread

Pea shoots for garnish


How to Make Smoked Shakshuka


Set smoker to 450F.


Dice your peppers, zucchini, eggplant, and onion. Drizzle the hot plancha with canola oil and

add your vegetables. Allow to cook and soften, about 5-10 minutes. Drizzle with more canola oil and season with salt and pepper and allow to keep cooking, until softened and caramelized with a nice little char.


In a bowl, combine the chopped fresh garlic, cumin, cayenne and everything bagel seasoning, Add in a ¼ cup of olive oil and the juice from one lemon. Place a large cast iron skillet on the plancha and add two tablespoons of butter, let it melt. Add in the seasoning mixture, stir, and then add in the grilled vegetables and passata. Mix and allow to cook and come to a low simmer.


Using a spoon, make divots in the Shakshuka and crack in your eggs. Sprinkle with more everything bagel seasoning. Place the whole cast iron in the smoker and allow to cook, about 5-10 minutes, until the eggs are cooked to your desired doneness.


Slice your bread and lightly toast on the plancha. Remove the Shakshuka from the smoker and sprinkle with the crumbled feta. Transfer the Shakshuka and eggs to a bowl and garnish with the pea shoots, serve with the toasted bread.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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