Photos by Rush Jagoe

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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
  • Green Chili Zhoug
  • 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


Shakshouka Eggs cooked in Tomato Sauce


  1. 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.
  2. 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.
  3. 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.

  • From chef Alon Shaya

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