A very good breakfast, lunch, or dinner. The zhoug can be made day of or, you can make it ahead of time and keep in the fridge for at least a week or two. Some good bread or pita is a necessary utensil.
Ingredients
Zhoug
- 1/2 – 1 c neutral oil
- 2 large red bell peppers
- 8 Fresno chilies
- 9 g ground paprika
- 3 g ground turmeric
- ¼ tsp ground cloves
- 1.5 g ground cardamom
- 1.5 g ground cumin
- 6 g kosher salt
- 4 garlic cloves grated
- 20 g fresh lemon juice
- 2 tbsp fresh cilantro finely chopped
Shakshuka
- Olive oil
- 2-3 garlic cloves thinly sliced
- 1/4-1/2 yellow onion thinly sliced
- 1.5 g ground cumin
- 1.5 g ground coriander
- 1 red bell peppers thin julienne
- 120 g crushed tomatoes
- 2 g kosher salt
- 4 tbsp zhoug or more if desired
- 3-4 eggs
- 10 flat-leaf parsley leaves
- 10 mint leaves
- Small handful fresh dill
- Flaky salt to taste
Instructions
Zhoug
- Cut the sides off the bell peppers and Fresno chilies, removing the seeds and cores. Cut each piece in half lengthwise.
- Heat the grapeseed oil in a large saucepan over high heat. Add the peppers and chilies and cook, stirring continuously, for about 10 minutes until blistered and darkened.
- Remove the peppers and chilies from the pan and set aside. Allow the oil to cool.
- In a blender, combine the peppers, chilies, paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice. Blend until a chunky puree forms.
- Add the cilantro and pulse to combine.
Shakshuka
- Heat the olive oil in an 8-inch pan over high heat. Add the onion and cook, stirring frequently, until browned. Add the garlic and let it sizzle for a moment.
- Add the cumin and coriander and stir to coat. Add the crushed tomatoes, bell peppers, salt, and zhoug. Stir to combine and bring to a boil, then reduce to a simmer.
- Crack the eggs directly into the sauce and season with a pinch of flaky salt. Cook for 4–6 minutes until the sauce has thickened.
- Reduce heat to low and cook for another 1–2 minutes until the whites are just set. Alternatively, transfer to a 350°F oven for 15–20 minutes until set.
- Remove from heat and drizzle with olive oil. Garnish with parsley, mint, dill, and a pinch of flaky salt.
- Serve directly from the pan with bread or pita.