Tex-Mex Shakshuka

I’ve never been a huge fan of traditional shakshuka, but found a way to make it delicious. Instead of the regular tomato sauce, I use a can of Ro-Tel.



  • 4 large eggs
  • 1 can ro-tel


  1. Heat 1 can of Ro-Tel in small-medium skillet
  2. make 4 small indentions in the tomato, and add one egg to each
  3. reduce heat to medium-low, cover, and simmer until eggs are poached to desired doneness.
  4. Season with pepper, za’atar, cumin, cayenne, etc.
  5. Sprinkle with olive oil before serving.
  6. Serve with tortillas (corn or flour), tortilla chips, or pita, with a side of Israeli salad and guacamole, sour cream, and schug/Cholula


  1. for extra tomato flavour, mix in 1-2 TB of tomato paste
  2. For extra spice, add a chopped jalapeno
  3. For more crunch and extra flavour, saute a chopped onion, garlic, and bell pepper in a bit of olive oil before adding the Ro-Tel. This morning I used the leftover vegetables from last night’s fajitas and it was fantastic




Finally, a drink that can stand up to the vigors of industrial music. Upgrade your tasteless vodka drinks for one of these.

1 oz gin
1 oz makers mark bourbon
1 oz kraken dark spiced rum
1/2-3/4 oz absinthe
2 dash angostura bitters
2 dash orange bitters
1/2-1 tsp sugar


1. Chill a cocktail glass with ice water
2. Pour the sugar into the bottom of a cocktail shaker, add bitters and muddle.
3. Add the spirits, fill shaker with ice
4. Shake until well chilled, strain into pre-chilled glass
5. Optional: Garnish with a twist of lemon or orange peel

1. I used Tanqueray gin because that’s what I have, would be good with others as well
2. Use rye instead of bourbon for more of a Sazerac. I would also reduce the rum and absinthe to 1/2 oz ea and increase the rye to 1-1/2 oz.
3. I used 3/4 oz of absinthe, it’s not unpleasant but still quite strong, next time will reduce to 1/2 oz to get more balance of the flavours.
4. If using a martini glass coating the glass with dry vermouth would be a nice touch.