Shakshuka with Homemade Red Zhug

Grind toasted spices in spice grinder until fine

Heat oil (218 g) in large saucepan over high heat

Add red bell peppers (2 large) and fresno chilies (8), stir continuously for 10 minutes until peppers blister and darken

Remove peppers (2 large) and chilies (8), let oil (218 g) cool

Transfer peppers (2 large), chilies (8), and all spices to food processor with salt (2 tsp), garlic (3 cloves), and lemon juice (4 tsp)

Blend until chunky puree forms

Let cool, then stir in cilantro (2 Tbsp)

Store in airtight container for up to 2 weeks

Heat grapeseed oil (1 Tbsp) and garlic (1 clove) in 8-inch pan over high heat until garlic sizzles

Add onions (½ small) and stir frequently until browned

Add cumin (¼ tsp) and coriander (½ tsp), stir to coat

Add tomato juice (177 mL), dehydrated peppers (1 ½), salt (½ tsp), water (118 mL), and 2-3 tbsp red zhug (2–3 Tbsp)

Stir to combine and bring to boil, then reduce to simmer

Crack 2 eggs (2) on top and sprinkle with maldon salt (to taste)

Cook 4-6 minutes until sauce thickens, then reduce to low heat

Cook 1-2 minutes until egg (2) whites are set

Transfer pan to 177 °C oven for 15-20 minutes until eggs (2) are set

Remove from heat and drizzle with olive oil (1 tsp)

Garnish with parsley (10 leaves), mint (10 leaves), and maldon flake salt (to taste)

Serve immediately with sourdough bread, pita, or any preferred carbs