Guest Post: Brunch-Style Arrogant Bastard Shakshouka

From Guest-Poster Hannah Bick:

Brunch-Style Arrogant Bastard Shakshouka with Baked Breakfast Potatoes, Roasted Asparagus, and Arrogant Bastard Beermosas

Thought to have originated in Tunisia, shakshouka is traditionally prepared in a cast iron skillet and served with rice or bread. I have no connection to any North African countries nor do I own a cast iron skillet, but I do love Mediterranean food and brunch, so I thought I’d take a whack at combining two things near and dear to my heart (and stomach).

This recipe is great (and not to mention delicious) because the ingredients are cheap and you can pretty much sub them out with whatever you have in your house. Moreover, you can really make the flavor your own depending on what kind of spices and consistency you prefer. It’s also quite a filling dish and can be easily amplified to serve a crowd if needed. This dish is probably more appropriately a brunch item, but I made it for dinner because I like to take risks and live life on the edge. Added bonus – this recipe is gluten-free and can easily be dairy free if you omit the heavy cream in the potatoes. I guess it could be vegan as well if you omit the eggs…but don’t do dat.

I used Arrogant Bastard Ale in this recipe as well as in my beermosas for a few reasons, the main one being it was the best beer they had at the mom n’ pop liquor store on my street, and buying a beer with that saucy of a name made me feel cheeky and a bit rebellious in nerdy way. BUT, I was pleasantly surprised by how awesome this beer turned out to be. And apparently it’s very highly ranked by people who know stuff; we’re talking a 99 on RateBeer. A product of Stone Brewing, this ale calls itself “aggressive” and assures us on the bottle, “you’re not worthy.” That may be true, but surely we’re well intentioned in using the 7.2% ABV to create tasty concoctions. This beer is full bodied with big hop character and has notes of pine and citrus. It’s super flavorful but not too sweet – just the way I like it. Arrogant Bastard is a complex ale that’s perfect for this flavor-punching dish and surprisingly delicious mixed with orange juice for a beermosa. Who would’ve thought?


Shakshouka Sauce:

Large saucepan or cast iron skillet if you have one

2 tablespoons olive oil

1 medium onion, minced

1 green pepper, chopped

1 red pepper, chopped

3-4 tomatoes, peeled and roughly chopped

3-4 cloves of garlic, minced

1 small red chili pepper, minced (optional)

2 teaspoons of cumin or 1 teaspoon of cumin seeds if you have them

1.5 teaspoons smoked paprika

½ teaspoon chili powder (optional)

½ cup Arrogant Bastard Ale

4 eggs

½ teaspoon oregano


Baked Breakfast Potatoes:

Large baking dish – around 11 inches

2 Tbsp heavy cream

½ teaspoon roasted red pepper flakes (optional for added heat)

2-3 cloves garlic, minced

½ cup chopped onion

1 teaspoon smoked paprika


Roasted Asparagus:

1 baking sheet

2 tablespoons olive oil

1-2 bunches of asparagus; I like around 5 stalks per serving

1 teaspoon sea salt

½ teaspoon pepper


Arrogant Bastard Beermosas:

1-2 bottles of Arrogant Bastard (or more depending on how many beermosas you’re making)

2-3 cups of orange juice (depending on how strong you like your drinks)


Baked Breakfast Potatoes:

*Be sure to make the potatoes first because they’ll need to cook for a while.

  1. Preheat oven to 425
  2. Cut potatoes into fairly small cubes. The smaller the cubes, the less time they’ll take to cook. Chop your onions and garlic.
  3. In your baking dish, mix potatoes with cream, onions, garlic, and smoked paprika.
  4. Pop it into the oven and set a timer for 25 minutes



  1. Wash asparagus, and cut the ends. Arrange them on the baking sheet.
  2. Drizzle olive oil and sprinkle salt and pepper.
  3. Put those babies in the oven and let them hang out for about 10 minutes, then turn them over and put them back in for another 10-15 minutes, depending on their thickness.




  1. Remove the skin from the tomatoes. You can do this by boiling a large pot of water, slicing a shallow “x” into the bottom of the tomatoes, and plunging them into the boiling water for about 30 seconds. Then transfer the tomatoes to a bowl of cold water to stop the cooking. The skins should then easily peel away.
  2. Chop and mince the other ingredients, as needed – tomatoes, onions, peppers, and garlic.
  3. Heat olive oil in pan
  4. Sautee onion on medium to low heat for 3-5 minutes, then add chopped peppers and spices (cumin, chili powder, paprika, whatever else you desire)
  5. Add the minced garlic and then the chopped tomatoes, let simmer for about a minute, and then add the Arrogant Bastard
  6. Cover and let sit for 5 minutes or until the sauce thickens, stir frequently and make sure it’s not too hot so it doesn’t bubble too much or burn. Stir in salt to taste. Bam – you just made a bombass tomato sauce.
  7. Once you’re satisfied with your sauce creation and have added additional spices as needed, crack the eggs on top of the sauce and immediately cover pan. Let sit for about 10 minutes or until sauce is reduced but not too watery, and your eggs are cooked – the yolk does not have to be completely hard, in fact it’s better a little runny – just make sure egg white is cooked enough before removing from heat.


  1. Add 1 cup ale to 1 cup orange juice per serving, or play with the proportions to your liking. Serve over ice.








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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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