Cast Iron Shakshouka
1 cup yellow onions, julienned
1 cup cherry tomatoes, sliced
1 clove garlic, minced
1 cup bell peppers, julienned
3 cups tomato sauce, San Marzano
1 Tablespoon Kosher salt
4 each Jerusalem artichokes, boiled until tender
1 cup fava beans, blanched and peeled
6 whole eggs
1 bunch green onions thinly sliced
Salt to taste
Chili zhoug (recipe below)

Heat a large cast iron skillet with 1/2-cup of olive oil over medium heat. Once it begins to smoke, add the cherry tomatoes and blister 1 minute until golden brown. Once tomatoes are blistered, add onions, garlic, bell peppers, Jerusalem artichokes and fava beans. Cook over high heat for 2 minutes until all vegetables are tender, but not turning golden brown. Add the tomato sauce and salt. Bring to a simmer and crack eggs into the pan in different areas. Place a cover on the pan and cook until egg whites have set but yolk is still runny. Remove lid and pull the pan from the heat. Sprinkle all sliced green onions on top. Dollop green chili zhoug on top, drizzle on a little extra virgin olive oil and serve with warm pita bread.

Green Chili zhoug
Yields 1 cup or 12 servings
1 bunch cilantro, chopped
1/2 bunch parsley, picked and chopped
6 small Serrano chili peppers
1/2 teaspoon cumin, ground
1/4 teaspoon cloves, ground
1/4 teaspoon sugar
1/4 teaspoon cardamom, ground
2 1/2 teaspoons kosher salt
1 clove garlic
2 teaspoons extra virgin olive oil
3 Tablespoons water
1/4 cup + 4 teaspoons distilled white vinegar
Pinch orange zest

Place all ingredients in a food processor and pulse until it’s a coarse purée.

Serves 6

4213 Magazine St.