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Shakshouka

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Ingredients

½ cup olive oil

1 cup cherry tomatoes, halved

1 cup yellow onions, julienned

1 clove garlic, minced

1 cup bell peppers, julienned

4 Jerusalem artichokes, boiled until tender

1 cup fava beans, blanched and peeled

3 cups tomato sauce, preferably San Marzano

1 tablespoon kosher salt

6 whole eggs

1 bunch green onions, thinly sliced

Dollop Green Chili Zhoug (recipe follows)

Extra virgin olive oil for garnish

Pita bread

Green Chili Zhoug

1 bunch cilantro, chopped

½ bunch parsley, picked and chopped

6 small Serrano chili peppers

½ teaspoon ground cumin

¼ teaspoon ground cloves

¼ teaspoon sugar

¼ teaspoon ground cardamom

2½ teaspoons kosher salt

1 clove garlic

2 teaspoons extra virgin olive oil

3 tablespoons water

¼ cup plus 4 teaspoons distilled white vinegar

Pinch orange zest

Directions

Shakshouka Eggs cooked in Tomato Sauce
  1. Heat large cast-iron skillet with olive oil over medium heat. Once oil begins to smoke, add tomatoes and blister for 1 minute, until golden brown. Once tomatoes are blistered, add onions, garlic, peppers, Jerusalem artichokes, and fava beans. Cook over high heat for 2 minutes, until vegetables are just tender.
  2. Add tomato sauce and salt. Bring to simmer and crack eggs into pan in different areas. Place cover on pan and cook until egg whites have set but yolk is still runny.
  3. Remove lid and remove pan from heat. Sprinkle sliced green onions, add dollop Green Chili Zhoug, drizzle with extra virgin olive oil, and serve with warm pita bread.

Green Chili Zhoug

  1. Place all ingredients in food processor and pulse until finely puréed.
Print Recipe