# ChezJK Shakshuka with Tahini, Braised Greens & Quick Pickles > A weekend shakshuka — eggs poached in a spiced tomato base, finished with a creamy tahini smear, a mound of braised greens (photo shows a green condiment that I treat as cooked chard/herb mix), quick pickled cabbage for brightness and fresh parsley. Assumes dairy-free tahini in place of yogurt; Bay Area June produce (ripe tomatoes, chard/parsley, small cabbage) used where possible. - URL: https://www.chezjk.com/recipes/chezjk-shakshuka-with-tahini-braised-greens-quick-pickles - Author: Jonathan Katzman - Cooked and photographed: 2025-06-08 - Recipe updated: 2026-08-05 - Serves: 4 servings - Tags: vegetarian, gluten-free, paleo, dairy-free ![ChezJK Shakshuka with Tahini, Braised Greens & Quick Pickles](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fca736e1348558026.jpg) ## Tomato-poached eggs (Shakshuka base) A seasoned tomato-sauce pan gives acid and spice to gently poach the eggs so the yolks mingle with the sauce. ### Ingredients - 2 tbsp olive oil - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 1 tsp ground cumin - 1 tsp sweet paprika - 1/2 tsp Aleppo pepper or red pepper flakes (adjust) - 1 lb ripe tomatoes, chopped (or 1 14-oz can diced tomatoes) - 1 tbsp tomato paste (optional, for body) - 1/2 tsp salt, plus more to taste - 6 large eggs - 2 tbsp water (for poaching if needed) ### Instructions 1. Heat oil in a 10–12" ovenproof skillet over medium; add onion and a pinch of salt and cook until softened, 6–8 minutes. 2. Add garlic, cumin, paprika and Aleppo flakes; cook 30–45 seconds until fragrant. 3. Stir in tomatoes and tomato paste (if using). Simmer until sauce thickens slightly, 6–8 minutes; taste and adjust salt. 4. Make six shallow wells in the sauce and crack an egg into each. Spoon a little sauce on the whites; cover and cook on the stovetop until whites are mostly set, 4–6 minutes (or transfer to a 375°F/190°C oven for 6–8 minutes for a firmer set). 5. If the sauce is dry while eggs set, add up to 2 tbsp water and cover to trap steam. ### Notes - If tomatoes are very ripe, skip canned tomatoes; if not, canned diced tomatoes give consistent acidity. - Use a wide shallow pan so eggs cook evenly; timing depends on how runny you like your yolks. ## Tahini-lemon sauce Creamy, tangy tahini balances the tomato acidity and adds the pale central smear seen in the photo — dairy-free alternative to yogurt. ### Ingredients - 1/3 cup tahini - 2 tbsp fresh lemon juice - 1 clove garlic, finely grated or minced - 3 tbsp warm water (more as needed) - 1/4 tsp salt ### Instructions 1. Whisk tahini, lemon juice, garlic and salt in a bowl; thin with warm water, 1 tbsp at a time, until a thick but pourable sauce forms. 2. Taste and adjust lemon or salt; the sauce should be bright to cut the tomato richness. ### Notes - If you prefer dairy, plain strained yogurt or labneh can replace tahini (use 1/2 cup yogurt). - Make ahead and refrigerate; thin with water or lemon before serving if it firms up. ## Harissa oil / chili drizzle A glossy spicy oil adds color and a hit of concentrated chile on top of the tahini and eggs. ### Ingredients - 1 tbsp harissa paste or 1 tsp Aleppo + 1 tsp chili oil - 2 tbsp olive oil or neutral oil (warmed slightly) ### Instructions 1. Whisk harissa paste into warm oil until smooth, or simply warm chili oil and spoon over finished eggs. 2. Drizzle a narrow line of chile oil down the center of the tahini smear for brightness and color. ### Notes - Adjust heat to taste; harissa brings smoky spice, Aleppo gives fruitier heat. - If you don't have harissa, use a spoonful of chili crisp or finely chopped preserved chile in oil. ## Braised greens (chard or spinach with lemon & garlic) Cooked greens add an earthy counterpoint and recreate the green mound in the photo — keeps the dish balanced and seasonal. ### Ingredients - 1 bunch Swiss chard or kale, stems removed and leaves roughly chopped (about 8 cups loosely) - 1 tbsp olive oil - 1 clove garlic, thinly sliced - 1 tbsp lemon juice - 1/4 tsp salt - 1/8 tsp black pepper ### Instructions 1. Heat oil in a skillet over medium; add garlic and cook until fragrant, 30 seconds. 2. Add greens, a pinch of salt and 2–3 tbsp water; cover and steam until tender, 4–6 minutes. 3. Uncover, stir in lemon juice and pepper; cook off excess liquid and taste for salt. ### Notes - The photo shows a compact green condiment that could be pureed cooked greens or herb-forward zhug; this is a straightforward braise — leave whole or pulse briefly for a looser texture. - Baby kale or spinach shortens cook time. ## Quick pickled cabbage & carrot Bright, slightly sour pickles cut the richness and mirror the yellow pickled cabbage visible in the photo. ### Ingredients - 2 cups thinly sliced green or Napa cabbage - 1/2 cup thinly sliced carrot - 3/4 cup apple cider vinegar (or white wine vinegar) - 1/4 cup water - 1 tbsp sugar or honey - 1 tsp salt - 1/4 tsp ground turmeric (optional, for yellow color) ### Instructions 1. Combine vinegar, water, sugar and salt in a jar and stir to dissolve. 2. Pack cabbage and carrot into the jar, add turmeric if using, pour brine over to cover and press down. 3. Let sit at least 30 minutes at room temperature (longer in fridge) before serving. ### Notes - Quick pickles can be made hours ahead; they keep for up to 2 weeks refrigerated. - Use less sugar for a tarter pickle or add fennel seed for additional aroma. ## Parsley & finishing seasoning Fresh parsley and a final sprinkle of flake or Aleppo pepper brighten and echo the fresh herb leaves in the photo. ### Ingredients - 1/4 cup flat-leaf parsley leaves, roughly torn - 1/4 tsp coarse salt or flaky sea salt - 1/4 tsp Aleppo flakes or chili flakes (optional) ### Instructions 1. Scatter parsley leaves over the finished shakshuka, sprinkle a little salt and a pinch of Aleppo or chili flakes. ### Notes - Cilantro could be used if you prefer its flavor; the photo looks like flat-leaf parsley so that is recommended. ## Assembly & plating workflow Clear order keeps eggs tender and components bright — assemble just before serving so eggs stay warm and pickles stay crisp. ### Instructions 1. Prepare the pickles and tahini sauce ahead; braise greens just before plating and keep warm. 2. Make the tomato base and poach the eggs as described. Once eggs are set, remove from heat. 3. Spoon a generous dollop of tahini down the center of the pan or bowl, drizzle a line of harissa oil over it. 4. Nestle braised greens at the top edge, spoon pickles at the bottom edge, and scatter parsley leaves around the eggs. 5. Serve straight from the skillet or transfer to individual shallow bowls so each portion gets eggs, tahini, greens and pickles. ### Notes - If serving 4, use two pans or a very large skillet so eggs have room; alternatively poach in two batches. - Photo shows two eggs in a bowl — assume doubled here for 4 servings (6 eggs gives 1–2 eggs per person depending on appetite). --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.