Recipe: Snack Oil Shakshuka

(tomato base → chili crunch → scallion chaos → eggs → bliss)

ingredients

• 2–3 tbsp neutral oil

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 bell pepper, diced (optional but nice)

• 1 can (14 oz) crushed tomatoes

• ¼–½ cup snack oil (use your conscience… or don’t)

• 1 tsp cumin

• salt + pepper

• 4–6 eggs

• 3 scallions, thin-sliced

• handful cilantro or parsley

• optional fixings: feta, labneh, toasted sesame, olives, preserved lemon, crispy potatoes

method

1. base layer

   sauté onion + garlic + bell pepper in neutral oil until soft. don’t burn the garlic unless you’re courting chaos.

2. season dump

   add cumin, salt, pepper. stir til fragrant. then add the crushed tomatoes. simmer 5–10 min.

3. go nuclear

   swirl in snack oil. watch the color shift to that feral red. taste → adjust salt.

   (if it tastes “fine,” add more snack oil bc rn it’s lying to you.)

4. egg time

   make little wells, crack in eggs. cover and cook on low until whites set but yolks still runny.

   afaict the sweet spot is 6–8 min.

5. scallion rain

   shower with scallions + herbs. add feta or labneh if you’re feeling cursed + blessed.

6. finish

   drizzle a tiny bit more snack oil on top (for the shine + addiction).

   serve w/ crusty bread or focaccia or honestly a spoon.

tastes like brunch but with agency, heat, and an unearned sense of destiny.