sHOTshuka with Spicy Tomato Oil (and bacon)


Shakshuk, pronounced [shahk-SHOO-kah], is a classic Israeli dish guaranteed to make your taste buds sing. In addition to egg and tomato, there’s the salty crunch of bacon and a sublime spice from this signature hot tomato oil.


large skillet



1 tablespoon olive oil

3 tablespoons spicy hot tomato oil (or homemade tomato oil)

2 medium onions, chopped

3 jalapeño peppers, seeded and diced

3 garlic cloves, thinly sliced

1/4 cup tomato paste

1 can (28 oz) crushed tomatoes with juices, coarsely chopped

8 slices of bacon, sautéed and roughly chopped

1 teaspoon cumin

1 teaspoon paprika

3/4 teaspoon Kosher salt

1/4 teaspoon black pepper

5 large eggs



Artist: David Grisman

Album: Shady Grove





  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Add 3 tablespoons tomato oil and jalapeños; cook until softened, 3-5 minutes. Stir in 3 sliced garlic cloves and 1/4 cup tomato paste and sautée for another 2 minutes.
  2. Pour in 1 can tomatoes; stir in bacon, cumin, paprika, salt & pepper. Lower the heat and let the mixture simmer until thickened, about 20 minutes. Taste and adjust seasoning as needed.
  3. With the back of a spoon, press five holes in the sauce and crack an egg in each one; season with salt & pepper. Cover skillet until the eggs turn white.




  1. Dollop with plain yogurt, crumble feta on top, sprinkle with fresh parsley, or drizzle with addition tomato oil.
  2. For breakfast, serve with challah bread to sop up the juices. For dinner, serve over a bowl a couscous or hummus.


IMG_1165.jpg          IMG_1173.jpg


Recipe adapted from:

Bon Appetit

New York Times Cooking


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