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Shakshuka is an entire meal that fits in a single dish and can serve an entire table for breakfast, lunch or dinner. Originating in North Africa, Shakshuka gets a Vermont twist with the addition of habanero infused maple syrup. The Sweet Heat emphasized the spice but settles the flavors with a subtle sweetness.



Prep time


Cook time



  • 3 tablespoons olive oil​
  • 1/2 large yellow onion, halved and sliced​
  • 1 large shallot, sliced​
  • 1 bell pepper, seeded and thinly sliced​
  • 4 garlic cloves, sliced​
  • 1 teaspoon paprika​
  • 1 teaspoon cumin​
  • 1/2 teaspoon red pepper flakes​
  • 1/4 teaspoon cayenne pepper​
  • 1 28oz can of San Marzano tomatoes​
  • 2 tablespoons Sweet Heat Maple Syrup​
  • 1 teaspoon salt​
  • 4oz crumbled feta​
  • 6 eggs​
  • Chives, chopped, for garnish​


  1. In a large pan over medium heat, cook the pancetta. Using a slotted spoon, remove the cooked pancetta to a plate and reserve.
  2. In the same pan, cook the shallot and leeks until translucent, about 20 minutes. Season with salt. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the arborio rice and toast for 1 minute. Stir the wine into the pan and cook until it has evaporated.
  4. Reduce heat to medium-low. Slowly add the warm vegetable broth, a ladleful at a time. Once it has evaporated, add more broth. Season with salt here and there, as you go, per your taste. The pancetta and parmesan will add saltiness too. Stir occasionally when adding the broth.
  5. Once all the broth has been added and the rice has been cooked, about 30 minutes, stir in the red chile flakes, pumpkin puree, maple syrup and parmesan cheese.
  6. Serve with freshly grated parmesan cheese and chopped parsley. Enjoy!



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