Miso-Cheddar Shakshuka with Crispy Chips

Ingredients

• 3 tbsp olive oil
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 2 tbsp miso (white or red miso)
• 1 can (28 oz) canned tomatoes (crushed)
• 1 tbsp soy sauce
• 1/4 cup white cooking wine
• 1/4 cup milk
• 8 oz tofu (firm, cut into 1-inch cubes)
• 4 large eggs
• 1/2 cup cheddar cheese (shredded)
• 2 tbsp parmesan cheese (finely grated)
• 1 cup roasted red peppers (jarred or fresh, sliced)
• 2 cup spinach (fresh, loosely packed)
• 1/2 cup black beans (cooked or canned, drained)
• 2 medium flour tortillas (cut into triangles)
• 1 tbsp butter
• 3 tbsp pesto
• 1 tbsp red wine vinegar
• 1/2 tsp hot sauce (to taste)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1

   Preheat the broiler to high. Cut the flour tortillas into triangles, toss with melted butter, salt, and pepper, spread on a baking sheet, and broil 3–4 minutes until golden and crispy, watching closely. Transfer to a paper towel and set aside.

   5 min
2. 2

   Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté until softened and translucent, about 4 minutes. Add minced garlic and cook 1 minute until fragrant.

   5 min
3. 3

   Whisk the miso with 2 tbsp warm water until smooth and fully dissolved (no lumps). Stir the miso slurry into the onion-garlic base, then add the crushed canned tomatoes, soy sauce, and white wine. Bring to a gentle simmer, stirring occasionally, for 3 minutes to marry the flavors.

   5 min
4. 4

   Gently fold in the tofu cubes and black beans, then stir in the milk to create a creamy, umami-rich sauce. Season with salt and pepper to taste. The sauce should be simmering gently but not boiling.

   3 min
5. 5

   Create four shallow wells in the sauce by gently pushing the tofu and beans aside. Crack one egg into each well, spacing them evenly. Scatter the spinach around the eggs (it will wilt into the sauce), then distribute the roasted red pepper slices across the top.

   2 min
6. 6

   Sprinkle the shredded cheddar and parmesan over the entire skillet. Transfer the skillet to the broiler and broil 4–5 minutes until the egg whites are set but the yolks still jiggle slightly when the pan is tapped, and the cheese is melted and lightly golden.

   5 min
7. 7

   While the shakshuka broils, whisk together the pesto, remaining 1 tbsp olive oil, and red wine vinegar in a small bowl to create a bright herb oil. Taste and adjust with a pinch of hot sauce if desired.

   3 min
8. 8

   Remove the skillet from the broiler and let rest 2 minutes. Drizzle the herb oil over the top, scatter the crispy tortilla chips around the edge, and serve immediately with extra hot sauce on the side.

   2 min

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