● 1 small to medium diced yellow onion
● 2 to 3 tablespoons of extra virgin olive oil
● 1 to 2 tablespoons minced garlic
● 1 ½ 16 oz. cans tomato sauce or puree
● 1 diced bell pepper
● ½ cup sliced mushrooms
● 1 cup diced spinach
● Chopped parsley (fresh is better, but dried will work if it’s all you have)
● ½ cup grated parmesan cheese
● Salt and pepper to taste
● ¼ teaspoon of cumin
● 2 tablespoon of garlic powder (for the sauce and toast)
● 6 large eggs
● 7 strips of bacon (I recommend applewood smoked Wright brand bacon)
● Hot sauce to taste (I recommend Frank’s Red hot)
● 1 tablespoon diced jalapeno discs from a jar (optional)
● 2 teaspoons of oregano
● 4 slices of bread
● 4 slices of provolone cheese
● 4 tablespoons of irish butter (or whatever you have, but Kerry Gold is the shiznit)
Preheat your oven to 400℉ and line a baking sheet with aluminum foil. Add the strips of bacon and bake for 15 minutes. At that point pull the tray from the oven and flip the bacon, return it to the oven and continue to bake for an additional ten to 15 minutes (depending on your desired doneness). When done, place the bacon on another tray lined with paper towel. When cool, then dice it up. (Even if it’s too much, you can save the rest in a sandwich bag for salads or whatever is good with bacon, which is everything! 🙂
Heat a skillet to medium high heat and add the onion, peppers, mushrooms, and jalapeno. Saute until softened and then add the minced garlic and diced spinach. Let that simmer for a couple of minutes until spinach is wilted and then add the tomato
sauce, garlic powder, cumin, salt, pepper, oregano, parmesan, and hot sauce.
Be careful to not add a lot of salt as the parmesan and bacon will contain salt as well. Let that come to a quick boil and then turn the heat down to a simmer. While it is simmering, you can prepare the toast.
Take four slices of whatever bread of your choice and top with butter, garlic powder, oregano, provolone cheese, and bacon. bake in the oven or toaster oven until browned. I typically use a toaster oven and put it on broil about 3/4 of the way through cooking to brown the cheese.
While the toast is in the oven, make six crevices in the sauce and crack an egg in each spot. Place the lid on and poach the eggs in the sauce until desired doneness. When serving, I spoon sauce and eggs in bowl or plate and sprinkle with parmesan cheese, hot sauce, bacon, and parsley.
Well, there you have it! Mediterranean shakshouka or sometimes referred to eggs in hell. I’m sure you could switch up the ingredients of the sauce to make it even more delicious. My next effort will introduce italian sausage or pepperoni into the sauce. Enjoy!