Shakshuka Stuffed Peppers

Stuffed peppers have always been a dinnertime fave at Delish, but now they’re taking the brunch scene by storm by uniting with another perennial favorite: shakshuka. Roasted bell peppers are stuffed with a spicy tomato pepper sauce and topped with a sunny-side egg and a smattering of feta and cilantro for a twist on this classic that will surprise and delight your family and friends.

The shakshuka sauce:
Popular in the Middle East and North Africa, shakshuka is a breakfast dish consisting of eggs poached in a spicy pepper and tomato sauce. Specific ingredients vary by recipe, but the base is typically onion and some type of pepper cooked down with garlic, cumin, smoked paprika, and either a fresh spicy chile or a spoonful of harissa for a flavorful kick. Here I’ve chosen chopped serrano chiles for the fresh, zingy heat it brings. If you’re worried about the spiciness level, seed the chile completely; if you like to live on the edge, keep those seeds in.

The assembly:
The trickiest part of these stuffed peppers is getting the egg to fit inside the pepper without spilling onto the baking sheet. Set yourself up for success by choosing peppers with stable, even bottoms to roast and picking a baking dish that they will fit snugly inside so they have the least chance of tipping. When it comes time to stuff the peppers, make the well inside the shakshuka sauce deeper than you think, and even if you typically crack eggs straight into the pan when frying them, make sure to pre-crack them into a small bowl here. You’ll have much more control this way!

Storage:
The shakshuka sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. (Be sure to let it come to room temperature before refrigerating, as shocking warm tomato-based sauces by shoving them in the refrigerator can make them sour.) Before using in the stuffed peppers, rewarm the sauce gently in a pan until it’s simmering. If it’s not hot when it goes into the pepper, the egg won’t cook well.

Leftover sauce and stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days as well. The runny-yolked egg will not keep well, though: If you have leftovers, I recommend discarding that part of the stuffed pepper and saving the rest!