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shakshuka is a dish that i can eat for any time of the day. if you're like to simplify this by buying zhoug (commonly found at Trader Joe's) and using fresh bell peppers, feel free to do that!

check out my instagram (@hwoo.lee) for more detailed recipes!   / hwoo.lee  
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chapters.
0:00 intro
0:58 bell peppers
1:26 red zhoug intro
1:51 red zhoug prep
3:31 shakshuka
4:38 sourdough
5:04 conclusion
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RECIPE • SHAKSHUKA

1 tbsp - grapeseed oil
1 - garlic clove
0.5 - small yellow onion
0.25 tsp / 0.75 g - cumin, ground
0.5 tsp / 1.5 g - coriander, ground
1.5 - dried bell peppers, julienned (red)
0.75 cup / - juice from canned tomatoes
0.5 tsp / 2 g - kosher salt
0.5 cup - water
2 to 3 tbsp - red zhoug
2 - eggs
maldon
1 tsp - olive oil
10 - flat-leaf parsley leaves
10 - mint leaves

*you can totally use fresh bell peppers, or if you have a couple hours, at least dehydrate the peppers at a higher temperature

method
in an 8inch pan over high heat, heat grapeseed oil and garlic , let garlic sizzle
add onions, stir frequently
once browned, add cumin and coriander, stir to coat
add tomato juice, dehydrated peppers, salt, water and zhoug
stir to combine, bring to a boil, then keep a simmer
crack in 2 eggs with maldon on top

cook for 4-6min until sauce thickens, decrease to low heat
cook for 1-2min until whites are set

OR

350F oven for 15-20min, or until set

remove from heat, drizzle olive oil
garnish parsley, mint, and maldon
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RECIPE • RED ZHOUG

1 cup / 240 g - grapeseed oil
2 - large red bell peppers
8 - fresno chilies
1 tbsp + 1 tsp / 9 g- ground paprika
1 tsp / 3 g - ground tumeric
0.25 tsp / - ground cloves
1 tsp / - ground green cardamom w/ husks
0.5 tsp / 1.5 g - ground cumin
2 tsp / 6 g - kosher salt
3 - garlic cloves, grated
1 tbsp + 1 tsp / 20 g - fresh lemon juice
2 tbsp / g - chopped cilantro

toasting spices
cook on low heat for 3min, tossing occasionally
grind in a spice grinder

method
add oil to a large sauce pan over high heat
add peppers and chiles, stir continuously for 10min, until peppers have blistered and darkened
remove peppers and chilis, let oil cool
to a food processor, add peppers, chilis, paprika, turmeric, cloves, cardamom, cumin, salt, garlic, lemon juice
blend until a chunky puree
set aside to cool, then add cilantro and combine
store in an airtight container for 2 weeks

#shakshuka #shakshouka #breakfast #eggs #middleeastern #fromscratch #howto