~*~ 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.

Ingredients

8 slices of bacon

2 medium onions

3 jalapeño peppers

3 garlic cloves

1 tablespoon olive oil

3 tablespoon spicy hot tomato oil (or homemade)

1/4 cup tomato paste

1 can (28 oz) crushed tomatoes with juices

1 teaspoon cumin

1 teaspoon paprika

3/4 teaspoon salt

1/4 teaspoon black pepper

5 large eggs

Toppings

plain yogurt

crumble feta

parsley

 

Music

Artist: Tuck Andress

Album: Reckless Precision 

 

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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.

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2. PREP OTHER INGREDIENTS

Dice the onions. Seed and dice the jalapeños. Thinly slice the garlic.

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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.

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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.

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5. SERVE

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:

Bon Appetit

New York Times Cooking