Alon Shaya's Shakshouka recipe

I love this dish, but if we make it we throw in some sausage.



New Orleans chefs explain the simplicity and versatility of eggs poached in a spiced tomato sauce.


Shaya's cookbook version is topped with zhoug, a green chile sauce. The sauce "brightens the whole thing, has a nice bright flavor to it. The lemon and a bit of allspice in there gives it a kick," Shaya said.

Alon Shaya's Shakshouka
Makes 4 to 6 servings

1 tablespoon plus 2 teaspoon Morton kosher salt, divided use

1/2 pound Jerusalem artichokes

1 pound fava beans in their shells

3 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, halved

1 small red bell pepper, seeded, thinly sliced

1 small green bell pepper, seeded, thinly sliced

1 small yellow onion, seeded, thinly sliced

2 cloves garlic, minced

1 (28-ounce) can peeled whole tomatoes

1 egg per person

1/4 cup Zhoug (recipe follows)

Fill large pot with water and 1 tablespoon salt, and bring to a boil. Thoroughly scrub Jerusalem artichokes. If large or unevenly sized, cut into even chunks. Boil 30 to 35 minutes, to the consistency of a cooked potato, easily pierced with a knife but not falling apart. Drain. When cool enough to handle, slice into coins.

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