~*~ 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:
