Best Chili Shakshuka Recipes

SHAKSHUKA WITH GREEN CHILI ZHOUG

Steps:

• Zhoug: In a food processor, add cilantro, parsley, chilies, olive oil, vinegar, water, sugar, cloves, cardamon, cumin, orange zest, and garlic. Blend until combined, but still chunky. Taste for seasoning. Place in a bowl and set aside. (Will keep, refrigerated, for up to 1 week. Use as a condiment with roasted chicken, scrambled eggs, or on toast with olive oil.)
• Shakshuka, part 1: In a skillet, heat olive oil over high heat until smoking. Prepare the vegetables: Cut the cherry tomatoes in half; mince the garlic; cut the sunchokes into a large dice; peel and thinly slice the onion; slice the bell pepper (discard the inner membrane and seeds). To the hot skillet, add the cherry tomatoes and stir until blistered, 3-5 minutes. Add garlic, onion, and pepper, and cook until soft, 2-3 minutes. Add the crushed tomatoes and stir. Season with salt, then mix in the sunchokes and peas. Simmer, uncovered, 2-3 minutes.
• Shakshuka, part 2: When the sauce is bubbly and slightly thickened, reduce heat to medium. Crack the eggs directly on top of the sauce, evenly spaced around the pan. Cover skillet and cook until the whites have set but the egg yolks are still soft, 5-6 minutes. Remove from the heat.
• Assembly: Drizzle several spoonfuls of zhoug on top of shakshuka. Sprinkle with sea salt and garnish with chopped scallions. Serve immediately.

CHILI SHAKSHUKA

Steps:

• Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish.
• Break the ground beef into the pan and brown, stirring occasionally, until cooked through.
• Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant.
• Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally.
• Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce.
• Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.

CHILI SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add half of the diced red onion; set the remaining onion aside for serving. Cook, stirring occasionally, until the onion is slightly translucent, about 4 minutes, then add the garlic and cook until softened, 2 minutes.
• Add the ground turkey and cook over medium-high heat until cooked through and lightly browned, about 5 minutes. Add the chili powder, cumin, paprika and 1 teaspoon salt, then season with pepper. Cook, stirring, until the spices coat the mixture fully, about 1 minute. Add the tomatoes and break them up using the back of a wooden spoon, then add the green chiles. Fill the tomato can with 1/2 cup water and swirl around to make sure all the sauce has been removed from the can, then add this mixture to the skillet. Let the chili simmer until it has thickened and some of the liquid has cooked off, 8 to 10 minutes.
• Make five wells with a back of a large metal spoon into the top of the chili and crack an egg into each hole. Put the skillet in the oven and cook until the whites are completely set but the yolks are still runny, 9 to 11 minutes.
• Remove from the oven and serve topped with the remaining half of the diced red onion, shredded Cheddar, cilantro, sour cream, scallions, avocado and tortilla chips.