Chickpea Shakshuka with Farm Fresh Eggs, Aleppo Chili and Zugh

Ingredients

Yield:

Serves 2 people

• Prep:

  • 1 cast iron dish, 8 inches in diameter
  • 2 cups San Marzano Tomatoes, roughly chopped, juice intact
  • 2 tbs California Extra Virgin Olive Oil
  • 1 cup cooked chickpeas
  • 4 farm free egg, whole
  • 1 tbs silvered garlic
  • A sprinkle of ground cinnamon
  • Sea Salt to taste
  • Ground Aleppo Chili to taste

Preparation

Difficulty:

Easy

Time:

30 Minutes30

Total Time:

 

1. Method

   1. For the Shakshuka
   2. preheat overn to 425
   3. Place oven proof dish on burner with medium heat
   4. Place olive oil, slivered garlic, and sprinkle of ground cinnamon in oil
   5. In a seperate bowl, mix tomatoes, chickpeas, and season with sea salt to taste
   6. Once garlic starts to pick up a slight amount of color, remove dish from heat nd add tomato/chickpea mix
   7. Make little wells for the eggs in the dish and crack each one into the well
   8. Sprinke the eggs with a pinch of sea salt and the Aleppo chili powder
   9. Place in the oven and bake until the edges start to bubble and the eggs are cooked to your liking
   10. Remove from the oven and garnish with a few tablespoons of the Zugh mix, and serve with the warm toasted bread

2. Zugh Recipe

   1. 2 Jalapenos, split and seeded (you can leave the seeds if you're adventurous with spice)
   2. 1 shallot, roughly chopped
   3. 1 clove garlic, roughly chopped
   4. 1 tbs chopped cilantro
   5. 1 tsp red wine vinegar
   6. Sea salt
   7. 1 tbs Extra Virgin Olive Oil
   8. 1/2 tsp ground corriander
   9. 1/2 tsp ground fennel
   10. Place all ingredients in a food processor and puree until smooth