Before you ask, yes you can may this with any type of bacon and eggs, it does not need to be lamb bacon or quail eggs. I happened to have some excellent lamb bacon from CWS Meats and I also managed to find a local small chain grocery store that regularly carries kosher quail eggs. I figured a kosher bacon and egg change would be a great one for me and Rachel.
Lately it has been wet, cold and gray in Chicago so I was craving something warm and hearty. As we are getting close to Passover I did not want to buy any new ingredients, so I rummaged through my fridge and came up with this shakshuka recipe. Shakshuka is generally made by simmering vegetables in a tomato sauce, and then carefully adding whole eggs and cooking they until the whites are set and the yolks are just warmed through. Chili peppers are often added to the sauce to give it a kick.
This recipe can easily be scaled up and down for more people, or for that matter the size of your pan. This recipe comes out wonderfully in cast iron skillet, but a saute pan or a large frying pan will work in a pinch.
Don’t forget to check out Rachel’s dish using the lamb bacon and quail eggs and let us know which you liked better in the comment. Hers can be found here: Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley
- 6 Slices Lamb, Beef, or Pork Bacon Diced
- 1/2 lb Ground Beef
- 1 Medium Onion Diced
- 6 Medium Mushrooms Sliced
- 1 Each Red and Green Pepper Diced
- 15 oz Can of Tomato Sauce
- 1 Tbsp Italian Seasoning
- Slices of Pickled Jalapenos For garnish if you like it hot
- Torilla Chips
Put a large saute pan or cast iron skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon, keeping the fat in the pan.
Add the ground beef and cook until completely browned. Remove the ground beef, again leaving the fat in the pan.
Add the onions and cook until the start to brown. Add the peppers and mushrooms and cook until the also start to brown.
Add the tomato sauce, cooked ground beef, and Italian seasoning. Bring to a simmer.
Carefully add the eggs one at a time, being careful not break the yolks. Let the eggs cook in the sauce until the whites are set and the yolks are warm.
Sprinkle on the bacon and garnish with the jalapenos and tortilla chips. Serve immediately.