Shakshuka With Green Chili Zhoug Recipes

SHAKSHUKA WITH GREEN CHILI ZHOUG

Steps:

• 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.)
• 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.
• 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.
• Assembly: Drizzle several spoonfuls of zhoug on top of shakshuka. Sprinkle with sea salt and garnish with chopped scallions. Serve immediately.

GREEN SHAKSHUKA

Steps:

• Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
• Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
• Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
• Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
• To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

CHILI SHAKSHUKA

Steps:

• Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish.
• Break the ground beef into the pan and brown, stirring occasionally, until cooked through.
• Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant.
• Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally.
• Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce.
• Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.

GREEN SHAKSHUKA

Steps:

• Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
• Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
• Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.

MEXICAN SHAKSHUKA

Steps:

• Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
• Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
• Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.