~*~ SHAKSHUKA WITH SPICY TOMATO OIL ~*~
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.
8 slices of bacon
2 medium onions
3 jalapeño peppers
3 garlic cloves
1 Tbs olive oil
3 Tbs spicy hot tomato oil (or homemade)
1/4 cup tomato paste
1 can (28 oz) crushed tomatoes with juices
1 tsp cumin
1 tsp paprika
3/4 tsp Kosher salt
1/4 tsp black pepper
5 large eggs
Artist: Tuck Andress
Album: Reckless Precision
1. FRY THE BACON
Place bacon in a skillet. Bring to medium-high heat. When the strips start to wrinkle, flip them. Keep flipping and turning the bacon so that it browns evenly. Place on paper towels and set aside.
2. PREP OTHER INGREDIENTS
Dice the onions. Seed and dice the jalapeños. Thinly slice the garlic.
3. MAKE TOMATO SAUCE
Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent. Add tomato oil and jalapeños; cook until softened, 3-5 minutes. Stir in garlic and tomato paste; cook for another 2 minutes. Add canned tomatoes, bacon, cumin, paprika, salt & pepper. Lower heat and let simmer until thickened, about 20 minutes. Taste and adjust seasoning as needed.
4. ADD THE EGGS
With the back of a spoon, press five holes in the sauce and crack an egg in each one. Cover skillet until the eggs turn white. Season with salt & pepper.
Garnish with desired toppings. For breakfast, serve with challah bread to absorb the juices. For dinner, serve over a bowl a couscous or hummus.
Recipe adapted from: