Shakshuka with Green Chili Zhoug

This famous Israeli dish of spicy tomatoes, onions, and eggs is a simple way to wow guests. Plus, we'll make green chili zhoug, a fiery condiment that's incredibly versatile.
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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Green Chili Zhoug

1 bunch cilantro, chopped

1/2 bunch flat-leaf parsley, chopped

3 serrano chilies, chopped, remove the inner membranes for less spicy sauce

1 tablespoon extra-virgin olive oil

1/4 cup distilled white vinegar

1/4 cup water

1/2 teaspoon sugar

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/2 teaspoon ground cumin

Zest of half an orange

1 clove garlic, chopped

Kosher salt to taste

Shakshuka

2 tablespoons extra-virgin olive oil

1 cup cherry tomatoes

1 clove garlic

4 boiled sunchokes, add sunchokes to boiling water and simmer until soft, about 10 minutes

1/2 cup yellow onion

3/4 cup bell pepper

2 cups crushed tomatoes, preferably San Marzano

1 tablespoon kosher salt

1/2 cup peas, fresh or frozen

4 large eggs

Garnish

6 scallions, green tops only, thinly sliced

Flaky sea salt, preferably Maldon brand

Directions

  1. Zhoug: In a food processor, add cilantro, parsley, chilies, olive oil, vinegar, water, sugar, cloves, cardamon, cumin, orange zest, and garlic. Blend until combined, but still chunky. Taste for seasoning. Place in a bowl and set aside. (Will keep, refrigerated, for up to 1 week. Use as a condiment with roasted chicken, scrambled eggs, or on toast with olive oil.)
  2. Shakshuka, part 1: In a skillet, heat olive oil over high heat until smoking. Prepare the vegetables: Cut the cherry tomatoes in half; mince the garlic; cut the sunchokes into a large dice; peel and thinly slice the onion; slice the bell pepper (discard the inner membrane and seeds). To the hot skillet, add the cherry tomatoes and stir until blistered, 3–5 minutes. Add garlic, onion, and pepper, and cook until soft, 2–3 minutes. Add the crushed tomatoes and stir. Season with salt, then mix in the sunchokes and peas. Simmer, uncovered, 2–3 minutes.
  3. Shakshuka, part 2: When the sauce is bubbly and slightly thickened, reduce heat to medium. Crack the eggs directly on top of the sauce, evenly spaced around the pan. Cover skillet and cook until the whites have set but the egg yolks are still soft, 5–6 minutes. Remove from the heat.
  4. Assembly: Drizzle several spoonfuls of zhoug on top of shakshuka. Sprinkle with sea salt and garnish with chopped scallions. Serve immediately.