Foodie Friday: Shakshuka with Bacon

First Friday of the month:  Mom-Cook / Recipe

Shak what? Shakshuka (shakshouka). It's a Middle Eastern (from Israel or Tunisia) dish that's usually served for breakfast, often with pita or challah, but also a hearty evening dish. I've been seeing several photos of this vibrant dish online since last year but I keep forgetting to give it a try. Early this week, I saw it again on Goop's Instagram post. The next day, I decided to just make some since I have the main ingredients on hand.  

The verdict: the girl and I fell in love with shakshuka instantly (even if I'm intolerant to eggs, sige pa rin)! It was love at first taste, ergo, a Foodie Friday feature. 

Traditionally, shakshuka consists of tomatoes, peppers, garlic, olive oil, salt, paprika and eggs. Pasok sa listahan ang ingredients ko, even if the Goop's recipe called for a few more stuff that I didn't have a that time, like bell peppers and coriander.

Still, I was craving and in the mood to cook for myself, AND... I have packs of bacon in the freezer. Bacon would make it an even tastier dish, right? So tuloy pa rin kahit kulang yung iba.

From instagram.com/goop

Since it's Labor Day today, I'm sharing this easy-peasy recipe so we can still relax a bit in the kitchen. Anyone, and I mean anybody, can do this -- it doesn't even have to be all fresh ingredients. Just look at what I used below.  If you saw this post on Instagram, shakshuka is "what's cookin'".


Canned crushed or diced tomatoes (14.5oz / 411g can)
1/4 cup tomato Sauce
100 grams (or more) bacon, chopped/diced (option: smokey or spicy sausage, if you prefer)
1 onion, chopped
1 small green bell pepper, chopped
2 cloves of garlic, minced
1/4 teaspoon of each:
 - salt, ground paprika, cumin, black pepper
2 tablespoons olive oil
2 - 4 eggs
coriander or cilantro (wansoy)

To cook:
In a skillet (fry pan), heat oil and sweat the garlic, onions, and add bell peppers.
Add bacon and sauté until lightly toasted, or edges wrinkle. 
Add the tomatoes, tomato sauce, and season with salt and spices. 
(Again, I don't measure so it's best to add the spices pinch by pinch until you get your desired saltiness and spiciness. I use ground Spanish Paprika, which is milder.)
Cover the pan and cook over medium heat, simmer until bubbles form.
Carefully crack the eggs over one by one -- depends how many can fit in the pan.
Cover and let eggs poach for about 5-6 minutes (again, depends on your preferred doneness).
Top with chopped wansoy.

Serve immediately, from the skillet -- with pita, challah, or crusty/toast bread on the side.

In my case, I only used half the amount from the recipe since I just wanted this to be good for one. And please excuse the not-so-appetizing food shots -- from phonecam only and I attempted to plate it. Fail.  Just Google shakshuka to view more pretty photos of this dish.

I didn't have pita, so I had toasted bread instead, and extra bacon topping! =)

Shakshuka, I discovered, is a very flexible comfort food that you can adjust to suit your mood, taste, and diet needs. You can boost the protein factor by adding beans or garbanzos, and sausages. Make it more spicy with hot sauce or chili flakes, add chopped greens like chard and kale, and make it gooey-rich by topping off with grated cheese! You can also bake instead of simmering. 

It's shakshuka time! Dig in!

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