Cowboy shakshuka

Time 55 minutes
Yields Serves 6 to 8
Cowboy shakshuka
(Kirk McKoy / Los Angeles Times)

On a discada or skillet heated over medium-high heat, sauté the bacon until just beginning to brown. Add the onions and bell peppers and cook, stirring frequently, until softened and lightly browned. Stir in the tomatoes, then the potatoes, and season with ½ teaspoon, or to taste, of seasoning salt.


Add the beer, and when it is bubbling, cover the discada or skillet and steam the potatoes until tender, 10 to 15 minutes, checking every few minutes.


Crack the eggs, spacing them over the potato, bacon and egg mixture. Cover the discada and steam until the eggs are cooked to desired doneness, 3 to 5 minutes. Sprinkle over the cheddar cheese. Cover again until the cheese just begins to melt.


Remove from heat, garnish with the sliced onion, and serve immediately.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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