shakshuka.

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! www.instagram.com/hwoo.lee/ ____________________________ 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 ____________________________ 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 ____________________________ 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

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