Green and Red Shakshuka Brunch with Sous Vide Eggs, Mezze and Chile Sauces

Green Shakshuka Base

Leek and chard give the greens substance, while spinach and fresh herbs keep the base tender. Cooking off excess moisture prevents the eggs and tahina from disappearing into watery greens.

Ingredients

• 2 tablespoons ghee
• 1 large leek, white and light-green parts thinly sliced and washed
• 1 bunch Swiss chard, about 12 ounces, stems finely chopped and leaves roughly chopped
• 10 ounces spinach, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup chopped parsley and cilantro
• 1 tablespoon lemon juice, plus more to taste
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the leek, chard stems and salt; cook for 7–9 minutes, stirring, until tender without deeply browning.
2. Add the garlic, cumin and coriander and stir for 30 seconds.
3. Add the chard leaves in batches, followed by the spinach. Cook uncovered for 5–7 minutes, tossing until tender and until most released liquid has evaporated.
4. Fold in the herbs, lemon juice and pepper. Taste for salt and acidity. Keep warm over very low heat, adding a spoonful of water only if the greens begin to catch.

Red Shakshuka Base

A properly reduced tomato-and-pepper base supports the soft egg and stays distinct beneath the tahina. Sweet paprika and cumin supply warmth without competing with the chile sauces.

Ingredients

• 1 tablespoon ghee
• 1 medium yellow onion, finely diced
• 1 large red bell pepper, cut into small dice
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 28-ounce can whole peeled tomatoes with their juices, crushed by hand
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Heat the ghee in a wide saucepan over medium heat. Add the onion, bell pepper and salt. Cook for 10–12 minutes, stirring occasionally, until softened.
2. Add the garlic, tomato paste, cumin and paprika. Cook for 1 minute, stirring so the spices do not scorch.
3. Add the tomatoes and their juices. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick enough that a spoon drawn through the sauce leaves a brief trail.
4. Season with pepper and additional salt as needed. Keep at a gentle simmer until ready to plate; the eggs will be cooked separately.

Notes

• If the tomatoes taste sharply acidic, soften the edge with another 5–10 minutes of gentle simmering rather than automatically adding sweetener.

Sous Vide Eggs

Cooking the eggs separately gives both shakshukas the same softly set whites and warm, flowing yolks. A short, hotter sous vide cook is practical while the vegetable bases finish.

Ingredients

• 8 large refrigerator-cold eggs, preferably pasteurized in shell
• to taste fine sea salt
• to taste black pepper and Aleppo pepper

Instructions

1. Preheat a circulating water bath to 167°F / 75°C. Arrange the eggs in a basket or rack so water can circulate around them.
2. Lower the cold eggs into the fully heated bath and cook for 13 minutes, keeping the bath at temperature.
3. Transfer to cool tap water for 1 minute to stop further cooking and make handling easier. Do not leave them in the hot bath.
4. Crack each egg into a small bowl, then gently lift with a slotted spoon to let any loose, watery white drain away. The remaining white should be softly set and the yolk thick but flowing.
5. Place one egg on each green portion and one on each red portion. Season lightly and serve immediately.

Notes

• Timing is for large, refrigerator-cold eggs; test an extra egg if using a different size or an unfamiliar circulator.
• This short cook is not a pasteurization protocol. For pregnant, elderly or immunocompromised diners, use fully cooked eggs with firm whites and yolks.

Turmeric Cabbage Slaw

Thin cabbage provides a crisp, acidic counterpoint to the eggs and dips. A brief salt massage softens its raw edge without making it limp.

Ingredients

• 12 ounces green cabbage, very finely shredded
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground turmeric
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey

Instructions

1. Toss the cabbage with the salt and massage gently for 1 minute, just until it begins to soften.
2. Whisk the turmeric, lemon juice, vinegar, olive oil and honey together. Toss thoroughly with the cabbage.
3. Rest for 20–30 minutes, tossing once. Taste for acidity and salt, then lift the slaw from excess dressing when serving.

Notes

• Turmeric stains hands, boards and porous containers; use a nonreactive bowl.

Smooth Lemon Hummus

Very tender chickpeas and thoroughly blended tahini make a smooth, substantial dip. Lemon keeps it lively alongside the richer eggplant and avocado.

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 teaspoon baking soda
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 small clove garlic, grated
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 cup ice water, plus more as needed
• 1 tablespoon extra-virgin olive oil

Instructions

1. Place the chickpeas and baking soda in a saucepan and cover with water by 2 inches. Simmer for 15 minutes, until very soft. Drain and rinse well.
2. Blend the tahini, lemon juice, garlic, cumin and salt in a food processor. Add the warm chickpeas and process until smooth, scraping the bowl as needed.
3. With the machine running, add the ice water gradually and process for 2–3 minutes until pale and fluffy. Blend in the olive oil.
4. Adjust the salt and lemon. Add a little more water if necessary; it should hold a soft mound rather than feel stiff.

Notes

• Makes about 1 1/2 cups, enough for generous spoonfuls with a little left over.

Smoky Baba Ganoush

Deeply roasted eggplant supplies smoky sweetness, while draining the flesh keeps the dip concentrated. Mixing by hand preserves a little texture beside the smoother hummus.

Ingredients

• 1 large globe eggplant, about 1 1/4 pounds
• 2 tablespoons tahini
• 2 tablespoons lemon juice, plus more to taste
• 1 small clove garlic, finely grated
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt, plus more to taste

Instructions

1. Heat the oven to 475°F / 245°C. Pierce the eggplant several times and place on a foil-lined rimmed baking sheet.
2. Roast for 35–45 minutes, turning once, until the skin is dark and the eggplant has collapsed completely. Broil for 3–5 minutes if needed to blister the skin, watching closely.
3. Let cool enough to handle. Split open, scoop the flesh into a sieve and drain for 10–15 minutes. Discard the skin and any burnt fragments.
4. Chop or mash the flesh, then stir in the tahini, lemon, garlic, olive oil and salt. Adjust the seasoning and serve at room temperature.

Notes

• For deeper smoke, char the whole eggplant over a gas flame or grill before finishing in the oven until completely tender.

Za’atar Avocado and Endive

Avocado adds cool richness and za’atar supplies herbal acidity and sesame crunch. Endive leaves provide a crisp scoop for the dips.

Ingredients

• 2 large ripe avocados
• 1 tablespoon lemon juice
• 2 teaspoons gluten-free za’atar blend
• 2 teaspoons extra-virgin olive oil
• to taste flaky sea salt
• 2 heads Belgian endive, leaves separated, optional

Instructions

1. Halve and pit the avocados. Scoop out the flesh and cut into thick slices.
2. Arrange just before serving, sprinkle with lemon juice, then finish with olive oil, za’atar and flaky salt.
3. If using endive, wash and dry the leaves thoroughly and tuck them beside the dips.

Lemon-Garlic Tahina

Lemon and water turn sesame paste into a pourable sauce that ties the warm vegetables, eggs and cold mezze together.

Ingredients

• 1/2 cup well-stirred tahini
• 1/4 cup lemon juice
• 1 small clove garlic, finely grated
• 1/2 teaspoon fine sea salt
• 1/2 cup cold water, added gradually as needed

Instructions

1. Whisk the tahini, lemon juice, garlic and salt together. The mixture will initially tighten.
2. Whisk in the cold water a tablespoon at a time until smooth and thickly pourable. Stop when it falls from a spoon in a broad ribbon.
3. Taste for salt and lemon. Reserve a little water to loosen the sauce again immediately before serving.

Notes

• Tahini brands vary in thickness, so use the texture rather than the full water quantity as your guide.

Quick Red Shatta

A coarse red-chile relish brings sharp heat and vinegar brightness against the creamy tahina and eggs.

Ingredients

• 3 ounces fresh red Fresno chiles, stemmed
• 1 small clove garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

Instructions

1. For moderate heat, remove the seeds and inner ribs from half the chiles. Roughly chop all the chiles.
2. Pulse the chiles, garlic and salt in a small food processor until finely chopped but not smooth.
3. Stir in the vinegar, lemon juice and olive oil. Rest for at least 20 minutes, then adjust the salt or acidity.
4. Serve in small dollops, with extra at the table.

Notes

• This is a fresh relish, not a shelf-stable or fermented preserve; keep refrigerated.

Green Zhug

Cilantro, green chile and warm spices cut through the rich elements without adding another creamy texture. Brief processing keeps the herbs fresh-tasting.

Ingredients

• 1 packed cup cilantro leaves and tender stems
• 1/2 packed cup flat-leaf parsley leaves
• 2 serrano chiles, stemmed, seeds removed for less heat
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon fine sea salt
• 1 tablespoon lemon juice
• 1/4 cup extra-virgin olive oil

Instructions

1. Wash and thoroughly dry the herbs. Roughly chop the chiles and garlic.
2. Pulse the herbs, chiles, garlic, spices and salt in a small food processor until finely chopped.
3. Add the lemon juice and olive oil and pulse just enough to form a loose, textured paste. Avoid prolonged blending, which warms and dulls the herbs.
4. Taste and adjust the lemon or salt. Spoon into a small serving bowl.

Notes

• The chile sauces make more than four small garnishes; serve the remainder at the table rather than overwhelming the shakshukas.

Overall Timing / Workflow

The dips, slaw and sauces tolerate waiting, leaving only greens, avocado and eggs for the final stretch. Both shakshuka bases are cooked before the eggs are opened.

Instructions

1. 0:00 - Heat the oven to 475°F / 245°C and start roasting the eggplant. Make the turmeric slaw and set it aside to soften.
2. 0:10 - Simmer the chickpeas for hummus. Prepare the tahina, shatta and zhug while they cook.
3. 0:25 - Blend the hummus, then start the red shakshuka base. Wash and chop the greens while the tomatoes simmer.
4. 0:45 - Check the eggplant and broil briefly if needed. Cool and drain the flesh. Preheat the sous vide bath to 167°F / 75°C.
5. 0:55 - Mix the baba ganoush and begin cooking the green base. Keep the red base warm.
6. 1:10 - Once the bath is fully heated and the bases are nearly ready, cook the eggs for 13 minutes. Set out the mezze and sauces, slice the avocado and warm the serving dishes.
7. 1:23 - Briefly cool the eggs, check both bases for seasoning, loosen the tahina if needed and assemble. Serve as soon as the eggs are opened.

Notes

• Hummus, baba ganoush, slaw, tahina and shatta can be made a day ahead and refrigerated. Make zhug on the day for the brightest color.

Plating

Keeping the green and red bases separate preserves their contrast. Small pockets of slaw, dips and chile sauces let each bite be assembled differently.

Instructions

1. Divide the green base among four warm plates, leaving room along one side for the mezze. Divide the red base among four smaller warm bowls.
2. Add a mound of slaw, a spoonful each of hummus and baba ganoush, and half an avocado to each green plate. Add the optional endive leaves.
3. Set one drained sous vide egg on each green base and one on each red base.
4. Spoon tahina generously over part of each dish, leaving some yolk and vegetables visible. Add small dollops of shatta and zhug, then pass all three sauces at the table.
5. Serve immediately, keeping the cool slaw and dips distinct from the hot greens.

Leftover Path

Separate storage preserves the slaw's crunch and prevents the bases from absorbing all the sauce. Fresh eggs make a second meal better than reheating delicate cooked ones.

Instructions

1. Refrigerate leftovers within 2 hours in separate covered containers. Use the cooked bases, hummus, baba ganoush, tahina and slaw within 3–4 days; use the fresh shatta and zhug within 3 days.
2. Plan to cook only the eggs you will eat immediately. Do not save partially eaten soft eggs; prepare fresh eggs for leftover shakshuka.
3. Reheat the red and green bases separately until steaming throughout, adding a splash of water if needed. Top with fresh eggs and chilled sauces.
4. Use remaining hummus, baba ganoush, slaw and chile sauces as a cold mezze plate or as toppings for roasted vegetables. Use cut avocado within a day, with lemon juice pressed against its surface under a cover.
5. Freeze extra red shakshuka base for up to 3 months; thaw in the refrigerator before reheating.