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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green
- 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
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.