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Breakfasts, Healthy Eating, Mains, Stovetop, Vegetarian


Rush Jagoe

Last year, at the Pebble Beach Food & Wine festival, there were two things that people seemed to be buzzing about: The first was the snack served by New Orleans-based chef, Alon Shaya: paratha topped with labneh, avocado, herbs and ... Read more

Total time: About 1 hour | Serves 4 to 6


  • 2 heaping cups lightly packed cilantro leaves (from about 3 bunches)
  • 1 cup lightly packed fresh parsley leaves
  • 3 serrano chiles, halved, seeds and pith removed
  • 1 clove garlic
  • Grated zest of ½ orange
  • 1 teaspoon kosher salt (preferably Morton’s)
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom pods
  • ¼ teaspoon sugar
  • 1/3 cup distilled white vinegar
  • 2 tablespoons extra-virgin olive oil
  • Water, as needed

Step 1In a food processor, combine the cilantro, parsley, serrano chiles, garlic, orange zest, salt, cumin, cloves, cardamom and sugar, along with the vinegar and oil. Blitz until saucy. If it’s not quite coming together, add 1 tablespoon water at a time. This makes about 1 cup of zhoug.


  • 1 tablespoon plus 2 teaspoons kosher salt (preferably Morton’s), divided
  • ½ 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 and thinly sliced
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can peeled whole tomatoes
  • 4 to 6 eggs (1 per serving)
  • ¼ cup prepared Zhoug

Step 1Fill a large pot with water and 1 tablespoon salt, and bring to a boil. Thoroughly scrub the Jerusalem artichokes; if they’re large or unevenly sized, cut them into even pieces. Boil the artichokes until they’re the consistency of a cooked potato — easily pierced but not falling apart — 30 to 35 minutes. Drain, and when they’re cool enough to handle, slice into little coins.

Step 2Fill another pot with water and bring to a boil; meanwhile, prepare an ice bath. Cook the fava beans until the outer shell puffs up and pull away from the bean, about 5 minutes. The water in the pot will turn reddish but don’t freak out — that’s normal. Shock the beans in the ice bath to stop the cooking, then shell them when they’ve cooled down. You should have about 1 cup beans.

Step 3In a large enameled or stainless-steel skillet with a lid, add the olive oil. Heat over high heat, and when the oil is shimmering, pull the skillet off the heat and carefully add the cherry tomatoes; they’ll give off a lot of smoke and may splatter. Place the pan back on the heat and don’t stir; you want the tomatoes to char lightly in a few places.

Step 4After a couple of minutes, when the tomatoes are starting to blister, stir in the bell peppers, onion and garlic. Cook, stirring frequently, until all of the vegetables are a little golden around the edges and the cherry tomatoes are melting into everything else, about 4 minutes.

Step 5Decrease the heat to medium, and add the Jerusalem artichokes, favas, and remaining 2 teaspoons salt. Roughly crush the canned tomatoes between your fingers, or chop them, and add them to the pan with their juice. Cook the sauce until it thickens slightly, a couple of minutes or so.

Step 6Decrease the heat to medium-low, and use your spoon to make little divots in the sauce, one per egg. Crack an egg into each, cover the pan, and cook until the egg white is set but the center still jiggles, 4 to 6 minutes. Dollop a spoonful of zhoug over each egg before serving.

Note: Adapted from a recipe in “Shaya: An Odyssey of Food, My Journey Back to Israel” by Alon Shaya.


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