Shakshuka with green chili zhoug

Shakshuka with green chili zhoug
  • 20

    min prep time
  • 35

    min cook time
  • 4-6



  • 3 tbsp olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 648ml jar of Stefano arrabbiata sauce
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne, or to taste
  • 6 large eggs
  • 1/2 cup of feta cheese, crumbled
  • Chopped cilantro, for serving
  • Salt and freshly ground black pepper 
  • Green Chili Zhoug (recipe below)
Green chili zhoug ingredients
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch flat-leaf parsley, chopped
  • 2 jalapeno peppers, finely chopped 
  • 2 cloves of garlic, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tbsp of lemon juice
  • 1/3 cup olive oil
  • Salt and pepper to taste


  1. In a large sauce pan, heat olive oil over medium-low heat.  Add onion and bell pepper and cook gently until very soft, about 20 minutes.  Season with salt and pepper to taste.
  2. Add garlic, cumin, smoked and sweet paprika and cayenne and cook for an additional minute. 
  3. Add 1 jar of arrabbiata sauce and simmer for about 10 minutes until it has thickened. Season with salt and pepper to taste.
  4. Using a spoon, make 6 wells in the sauce.  Break an egg into each well, season with salt and pepper, and cover with a lid until the egg whites are set but the yolks are still runny.
  5. Sprinkle the top with crumbled feta and cilantro.  Drizzle several spoonfuls of green chili zhoug on top of the shakshuka and serve.
Green chili zhoug preparation
  1. In a food processor, add all of the ingredients except the olive oil.  Pulse until a coarse paste forms.
  2. Transfer the mixture to a bowl and stir in the olive oil.  Season with salt and pepper to taste.
  3. Use immediately or store in an airtight container in the refrigerator. 

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