Preparation

Shakshuka has become a global breakfast darling, but this version ventures into unexpected territory. The miso paste deepens the tomato base with savory complexity, while black garlic—those sweet, fermented cloves—adds an almost balsamic richness that conventional garlic could never achieve.

Build the Base

1. Heat olive oil in a large, deep skillet or braising pan over medium heat. Add the onion and bell pepper, cooking until softened, about 8 minutes.
2. Add the black garlic and cook for another minute until fragrant.
3. In a small bowl, whisk the miso paste with a few tablespoons of the vegetable stock until smooth.
4. Add the miso mixture to the pan along with the remaining stock, crushed tomatoes, smoked paprika, cumin, and cayenne. Stir well to combine.
5. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning—the miso provides salt, so be cautious.

Add the Eggs

1. Using the back of a spoon, create six wells in the tomato mixture.
2. Crack an egg into each well. Cover the pan and cook for 6-8 minutes until the whites are set but yolks remain runny.

Finish and Serve

Remove from heat and scatter with fresh cilantro, crumbled feta, and strips of toasted nori for a subtle oceanic note. Serve family-style with crusty bread for scooping. Each bite delivers layers of fermented funk, sweet-tart tomato, and rich egg yolk.