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Cowboy shakshuka

Cowboy shakshuka
Kirk McKoy / Los Angeles Times

Discada. Cowboy wok. Disco. Gwok. Plow disc cooker. Cajun wok. Disc grill. Outdoor wok. Disc. Familiar with any of these names? If not, don’t sweat it. Until recently, I was one of many outdoor cooking enthusiasts who had never even ... Read more

Total time: 55 minutes | Serves 6 to 8
  • 1 pound bacon, chopped
  • 2 onions, thinly sliced
  • 2 bell peppers, thinly sliced lengthwise
  • 2 cups diced tomatoes (canned or fresh with skins removed)
  • 1 ½ pounds new potatoes, chopped into ¾-inch pieces
  • Seasoning salt, preferably Tony Chachere’s
  • 1 (12-ounce) beer, more if needed
  • 6 eggs
  • 1 cup grated sharp cheddar cheese, more if desired
  • 1 green onion, thinly sliced on the bias, for garnish

Step 1On 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.

Step 2Add 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.

Step 3Crack 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.

Step 4Remove from heat, garnish with the sliced onion, and serve immediately.


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