recipe 
yields
6 servings
½ cup olive oil
1 cup halved cherry tomatoes
1 cup julienned yellow onions
1 garlic clove, minced
1 cup julienned bell peppers
4 Jerusalem artichokes, boiled until tender
1 cup fava beans, blanched and peeled
3 cups tomato sauce
1 tablespoon kosher sal
6 eggs
1 bunch green onions, thinly sliced
Dollop creen chile zhoug (recipe follows)
Olive oil
Pita bread
1 bunch cilantro, chopped
½ bunch parsley, picked and chopped
6 small Serrano 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 olive oil
3 tablespoons water
¼ cup plus 4 teaspoons distilled white vinegar
Orange zest
Ingredients
Green Chili Zhoug
steps
- Heat a 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. Add onions, garlic, peppers, Jerusalem artichokes, and fava beans. Cook over high heat for 2 minutes, until vegetables are just tender.
- Add tomato sauce and salt. Bring to simmer, then crack eggs into different areas of pan. Cover and cook until egg whites have set but yolk is still runny.
- Remove lid and remove pan from heat. Top with sliced green onions, a dollop of green chili zhoug, and a drizzle of olive oil. Serve with warm pita bread.
Green Chili Zhoug
In a food processor, combine all ingredients and pulse until finely pureed.
Date Published: 12.05.15
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- From chef Alon Shaya
