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This recipe is adapted from the cookbook Sofra from Ana Sortun, chef and owner of Sofra Bakery in Cambridge, Massachusetts. To make this dish less spicy, use just a pinch of crushed red pepper. The tomato sauce and the zhoug can be refrigerated for up to 1 week; bring tomato sauce to a simmer before pouring into the baking dish in Step 2.
2 Tbsp. extra-virgin olive oil (Shakshuka)
4 garlic cloves, chopped coarse (Shakshuka)
1 (28-oz.) can diced tomatoes (Shakshuka)
1 tsp. crushed red pepper (Shakshuka)
1 tsp. curry powder (Shakshuka)
1 1/2 tsp. lemon juice (Shakshuka)
Salt and pepper (Shakshuka)
6 large eggs (Shakshuka)
6 (6") pita breads, warmed (Shakshuka)
1 bunch cilantro, thick stems removed (1 1/2 cups) (Zhoug)
1 bunch parsley, thick stems removed (1 1/2 cups) (Zhoug)
1/2 cup extra-virgin olive oil (Zhoug)
2 jalapeño peppers, stemmed and chopped coarse (Zhoug)
2 garlic cloves, peeled (Zhoug)
1 1/2 tsp. sherry vinegar (Zhoug)
1 tsp. ground coriander (Zhoug)
1 tsp. ground cumin (Zhoug)
1/2 tsp. salt (Zhoug)
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  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:35 minutes
1. Heat oven to 350 degrees. Combine oil, garlic, tomatoes, and spices in a large saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer gently for 15 minutes.
2. Carefully transfer tomato mixture to a blender and puree until completely smooth; stir in lemon juice and season with salt and pepper to taste. Pour tomato sauce into a 9x13" baking dish.
3. Working one at a time, crack eggs into a small bowl and gently drop into tomato sauce, leaving enough space between each egg so that the whites don't touch. Lightly season eggs with salt and bake until whites are just set and yolks are runny, 15 to 20 minutes.
4. For the zhoug: Puree all ingredients in a blender until completely smooth.
5. To serve, scoop an egg onto each pita, top with tomato sauce and 1 teaspoon zhoug, and serve with more zhoug on the side.
Source: Hannaford fresh Magazine, March - April 2016