Bacon and Tofu Shakshuka

By Mashav Shelef | Recipes

Feb 04

I was requested to write down the recipe of a dish I made and posted on Instagram of Tofu and Bacon Shakshuka. So I might as well share it with everyone, and I’m excited to post my first recipe in this blog.

Shakshuka is a classic Israeli home cooked dish. It’s usually made out of tomatoes, onion, bell peppers, garlic and spices cooked together to a thick sauce and then topped with fresh eggs which are cracked on top and cooked/steamed inside the sauce. The dish is then finished with a handful of chopped herbs and a served with a Challa bread as the means to bring all this to the mouth. It’s mostly eaten as weekend breakfasts, and every cook has its own personal favorite version of it. This version below is far from classic. I used bacon to bring some smoky and savory flavors (which is a nicer way to say “I had bacon in the fridge that needed to be used soon”) and the tofu adds more lean protein making this dish very fulfilling. Cream and grated cheese are also not used usually but I feel like it just rounds up the dish making it smooth and creamy. Always add a dash of sugar when cooking with tomatoes to bring the best flavor out of them, but be sure to well balance the sweetness with salt. Feel free to tweak this recipe and make it your own favorite version with whatever you got in the fridge – this can go very versatile!

Bacon and Tofu Shakshuka

Yield: 4

Bacon and Tofu Shakshuka

Ingredients

  • Olive oil
  • 1 medium Onion, peeled and chopped
  • 3-4 cloves of Garlic, peeled and chopped
  • 1 Can of crushed tomatoes (or about 4 peeled and crushed ripe tomatoes if in season)
  • 3-4 tbs cream
  • 1 tsp Sugar
  • Handful of grated cheese (parmesan or other type or combination)
  • 1 pack of firm tofu, drained and diced
  • 4-5 slices of Bacon cut into squares
  • 4 eggs
  • Salt, pepper

Instructions

  1. Heat a non-stick pan, add olive oil and the tofu. Sear the tofu cubes until golden in all sides, set aside.
  2. In the same pan, lower the heat, add the bacon and fry until golden and start to crisp in both sides, add the chopped onions and garlic and fry together until transparent.
  3. Add tomatoes and bring to a gentle boil. Add sugar, salt, pepper, grated cheese and fix seasoning to taste.
  4. Gently mix in the Tofu, careful not to break the pieces. Simmer for another 2-3 minutes and then crack 4 eggs on top of the sauce, each egg in its own corner, try not to break the yolk.
  5. Cover the pan and lower the heat. Cook until the egg white is just firm and the yolk is still runny.
  6. Sprinkle the top of the eggs with coarse sea salt and cracked black pepper. You can scoop it to serving plates but the best way to eat a shakshuka is straight out of the pan, eat using fresh bread to dip and bring all the goodness right to your mouth.
  7. Enjoy!
http://le-couloir.com/bacon-tofu-shakshuka/

 

Get updates to your e-mail with new blog posts, invitations and news:

Follow

About the Author

Inspired by International and Asian cuisine and her bringing up in Tel Aviv, Mashav Shelef leads the team of Le Couloir, tailoring private events, creating new and inspiring menus and making sure every event is one to remember. A graduate from Ferrandi - Paris and experienced in several Michelin starred restaurants. In 2013 created a Pop-up Secret Kitchen in Tel Aviv and now starting her way as a Personal Chef in San Francisco. She brings dedication, creativity and her undeniable passion for food together with a fresh approach to cooking derived from her scientific background.