Braveheart® Fire Grilled Skirt Shakshuka


  1. Warm butter flavored oil in saucepan over medium heat. Add peppers, onions, cumin, coriander, quarter teaspoon of salt and eight of a teaspoon black pepper. Cook stirring for 2-3 minutes.
  2. Fold in marinara sauce and simmer for 1-2 minutes add cilantro and half the parley, then reserve warm.
  3. Spray both sides of the inside skirt then season with salt and pepper. Cook on medium high area of grill. To an internal temperature of 130°F which is rare. Remove from grill and rest for 10 minutes before slicing. Meat will increase to 135°F of doneness to medium rare.
  4. Cut baked potatoes into large chunks and place around the au gratin dish. Ladle tomato sauce over potatoes. Place in pre-heated 380°F oven for 3-4 minutes. Remove to plate.
  5. Place 2 soft poached egg withing the sauce and top with two ounces of sliced skirt centered on the dish.
  6. Drizzle the warm egg with olive oil then sprinkle with parsley, maldon salt and serve.


  • 1 lb Braveheart® Inside Skirt Steak, cleaned
  • 1/2 tsp Kosher salt
  • 1/2 tsp Magellan® Black Pepper, ground
  • Brilliance Pan Spray, canola
  • 4 cups Piancone Epicureo® Marinara
  • 8 ea Nature's Best Dairy® Egg(s), soft poached
  • 1 tbsp Magellan® Cumin, ground
  • 1 tbsp coriander, ground
  • 1/2 tsp Magellan® Cayenne pepper
  • 1/8 tsp Kosher salt
  • 1 cup Peak Fresh Produce® Onion(s), Red, julienne
  • 1 cup Peak Fresh Produce® Pepper(s), Green Bell, julienne
  • 2 tbsp Brilliance Butter Flavored Oil
  • 1/4 cup Peak Fresh Produce® Cilantro, chopped
  • 1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
  • 4 ea Peak Fresh Produce® Potato(es), Russet, baked
  • 1/4 cup Piancone® Oil, Olive, Extra Virgin
  • Peak Fresh Produce® Parsley, Fresh, to taste
  • maldon salt, to taste