Shakshouka with Zhoug
Rich and deliciously flavored, this classic egg-tomato recipe is spiced up with Yemen-inspired green sauce, making a great choice for a weekend brunch.
Servings: 2
Ingredients
- 1 can diced tomatoes
- 1 cup purified water
- 1 yellow onion finely diced
- 1 tsp coconut oil
- 2 tsp apple cider vinegar
- 1 tsp brown sugar
- 1 tsp cumin powder
- 1/4 tsp sea salt
- 4 free range eggs
- For Zhoug
- 1 small bunch mint chopped
- 1 small bunch parsley chopped
- 1 small bunch basil chopped
- 1/2 tsp chili flakes
- 1/2 tsp cumin powder
- 1 tbsp extra virgin olive oil
- Pinch sea salt
Instructions
- Heat the coconut oil into a cast-iron skillet, add the diced onion and fry until translucent.
- Add the diced tomatoes, purified water, vinegar, sugar, cumin powder and salt, mix to combine, bring to boil and let simmer over low heat until thickened.
- Prepare the zhoug meanwhile - place all the ingredients except oil into a food processor and pulse to form a chunky paste. Add the oil gradually and process to obtain a pesto-like consistence.
- Crack the eggs on top of the sauce and cover the skillet with a lid.
- Cook over low heat until the egg whites are set and the yolks are a bit cooked, but still runny.
- Remove the lid, drizzle with zhoug and serve warm as it is or with hummus.
Notes
