[media size="medium" align="left" caption="Shakshouka goes well with pita or on its own
- 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.