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