Chili Crisp Shakshuka

A spicy twist on the classic shakshuka using fly-by-jing Sichuan chili crisp for a fiery and flavorful dish.

By @wannabechefmatt

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 1 Red Bell Pepper diced
• 1 Yellow Onion diced
• 3 cloves Garlic minced
• 0 as needed Sichuan Chili Crisp for sautéing
• 1 Yellow Onion sliced
• 0 as needed Sichuan Chili Crisp for additional flavor
• 1 Red Bell Pepper diced and cooked
• 3 cloves Garlic minced
• 1 tablespoon Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Paprika
• 0.5 tablespoon Chili Powder
• 1.5 tablespoon Cumin
• 1 tablespoon Oregano
• 1 can Diced Tomatoes with juices
• 4 Egg whole, cracked
• 0.25 cup Shredded Cheese
• 0 as needed Sichuan Chili Crisp for drizzling
• 0 Green Onions chopped, for garnish

Instructions

1. Dice the red bell pepper and yellow onion. Finely mince the garlic cloves.
2. Heat a pan on medium and add Sichuan chili crisp oil. Sauté onions until translucent.
3. Add bell peppers and additional chili crisp oil to the pan. Cook for 5 minutes until softened.
4. Stir in minced garlic and spices: salt, black pepper, paprika, chili powder, cumin, and oregano.
5. Pour the can of diced tomatoes into the mixture and mash gently to incorporate flavors.
6. Make divots in the sauce and carefully crack an egg into each divot. Cover and cook eggs to desired doneness.
7. Sprinkle shredded cheese over the eggs and melt.
8. Drizzle more Sichuan chili crisp over the finished dish and garnish with chopped green onions before serving.