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Meridian Cafe’s Shakshouka

Makes 8 servings


  • 1 tablespoon olive oil
  • 3 cloves roasted garlic, flattened with the flat of a knife
  • 1 yellow onion, peeled and diced
  • 5 large red bell peppers, seeds removed and diced
  • 5 large Roma tomatoes, cored and quartered
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon salt
  • Vegetable stock as needed
  • 8 eggs (optional)--may be duck or hen's eggs


Heat oven to 400 degrees.  In a medium pot, heat the oil until shimmery over medium heat.  Add onion, garlic, and bell peppers and saute until onion is translucent, 5-7 minutes.  Add Roma tomatoes, cumin, salt, and pepper.   Add vegetable stock to desired consistency--you want it look like a chunky vegetable stew.  Simmer approximately 15 minutes.  Divide into small oven-safe dishes, top with an egg, and bake in oven until desired consistency of egg is reached--10 minutes or more.  Can also be made without egg for a vegan/vegetarian delight great for any time of day!

Meridian Cafe’s Shakshouka

Great dish with an equally great origin. Chef Mike Ross shares that this fave Cafe special was inspired by a CSA box that his restaurant receives weekly through season.  One week, Chef Ross opened his box to discover nice peppers, tomatoes, and other recipe ingredients.  Since his specials are largely dictated by what is fresh and in season—a shakshouka seemed like just the thing.  The dish has North African origins but is popular in Israel as well.  Chef Ross prefers to use duck eggs, but hen’s eggs are great also.  Enjoy!

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