Harvest Recipes


Third n Tasty – “Shakshuka with Baked Eggs”

Ron Avni, who co-owns all of my restaurants with me, used to always come into Toro, have the Piperade with Baked Eggs, and say, “Oh, this reminds me so much of the breakfast that I ate all of the time growing up in Israel—shakshuka.” So when I told Ron that we were going to do Tasty n Sons, he said, “You have to put shakshuka on the menu.” That was right before one of his regular trips to visit his family in Israel, so when he returned to Portland he had this big binder full of articles, research, recipes, and pictures all about shakshuka.That’s Team Ron for you (read Toro Bravo for more about this). From that binder, Ron and I basically came up with this recipe. We had some disagreements in the beginning and we both had to make some compromises.

I really thought that it needed a good charred piece of grilled bread and Ron said it had to be fresh, soft bread. The compromise: we serve it with both at the Tastys. We both win and, more importantly, our customers win. Shakshuka is a pretty simple stew, so this dish is mostly about celebrating the eggs.

-John Gorham

A special thanks to John Gorham and Liz Crain for sharing this recipe with us. John’s newest restaurant, Third n Tasty, is due to open in the Atticus Hotel in McMinnville, Ore., spring of 2018. His newest book, “Hello! My Name is Tasty,” is available now. Photo by David L. Reamer.

Shakshuka with Baked Eggs

Cuisine Israeli
Servings 6 people


  • 1 1/4 cup extra-virgin olive oil divided
  • 2 medium sweet onions julienned
  • 12 cloves garlic thinly sliced
  • 1 tablespoon sugar
  • 1 tablespoon ground piment d’Espelette (French sundried chili)
  • 1 1/2 teaspoons ground pimentón de la Vera (Spanish smoked paprika)
  • 1 1/2 teaspoons ground paprika
  • 2 bay leaves
  • 1 quart canned stewed whole plum tomatoes with liquid
  • 1 quart red bell peppers (about 8 medium) roasted and julienned
  • 2 cups green bell peppers (about 5 medium) roasted and julienned
  • Kosher salt and freshly ground black pepper
  • 6 to 8 large eggs
  • 1 loaf rustic bread sliced into 1/2-inch-thick slices


  1. In a large heavy-bottomed nonreactive pot over medium heat, add 1 cup of the olive oil and sauté the onions and garlic for 10 to 12 minutes, or until translucent.

  2. Add the sugar, piment, pimentón, paprika, and bay leaves and cook for about 2 minutes, or until the spices bloom.

  3. Add the tomatoes and bell peppers, and simmer slowly, stirring frequently, for about 20 minutes, or until the tomatoes break down. Season with salt and pepper to taste.

    NOTE: You can also do this part in the oven if you prefer. Preheat the oven to 325 degrees F and be sure to use an ovenproof pot. After bringing the tomatoes to a simmer on the stovetop, transfer the pot to the oven. Stir frequently to prevent scorching.

  4. Meanwhile, preheat the oven to 400 degrees F.
  5. Divide the hot shakshuka evenly among six to eight shallow ovenproof containers. We use 6-inch cazuelas at both Tastys but any ramekin-type dish will work. Make a nest for each egg in the stew, crack the eggs into the hollows, and season with salt and pepper.

  6. Place the ramekins in the oven and check them every 3 to 4 minutes. Remove them once the egg whites have set. Pierce the whites with a spoon to test for doneness.

  7. While the shakshuka is baking, drizzle the sliced bread on both sides with the remaining 1⁄4 cup olive oil, season with salt and pepper on both sides, and toast, grill, or bake at 400 degrees F until the slices are nicely toasted or charred.

  8. Serve immediately with the shakshuka in the ovenproof dishes.