Shakshuka with Tahina, Shatta and Zhug, Avocado with Za’atar and Panaché Figs, and Hawaij Coffee

Late-Summer Shakshuka

Reducing the tomatoes before adding the eggs creates a concentrated sauce that supports them without turning watery. Gentle covered cooking sets the whites while keeping the yolks soft.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 large red bell pepper, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 2 lb ripe tomatoes, cored and finely chopped, retaining their juices
• 1 teaspoon kosher salt, plus more to taste
• 8 large eggs
• 1/3 cup cilantro leaves and tender stems
• 1/4 teaspoon Aleppo pepper
• to taste freshly ground black pepper

Instructions

1. Heat the olive oil in a wide, deep 12-inch skillet over medium heat. Add the onion and bell pepper with a pinch of the salt. Cook for 10–12 minutes, stirring occasionally, until soft but not deeply browned.
2. Add the garlic and cook for 30 seconds. Stir in the tomato paste, cumin, and paprika; cook for 1–2 minutes until fragrant and the paste darkens slightly.
3. Add the tomatoes, their juices, and the remaining measured salt. Simmer uncovered for 18–25 minutes, stirring regularly, until thick enough that a spoon drawn through the sauce leaves a trail. Taste and adjust the seasoning.
4. Reduce the heat to low. Make eight shallow wells, crack each egg into a small cup, and slide it into a well. Cover and cook at a very gentle simmer for 6–10 minutes, checking early, until the whites are opaque and set and the yolks still wobble. Cook longer if firmer yolks are preferred.
5. Remove from the heat and uncover promptly. Finish with cilantro, Aleppo pepper, and black pepper, then add the condiments just before serving.

Notes

• If the tomatoes reduce before they soften, add water 2 tablespoons at a time. If they are very juicy, allow extra uncovered simmering time before adding the eggs.
• For guests at higher risk from undercooked eggs, use pasteurized eggs or cook until both whites and yolks are firm.

Lemony Tahina

Lemon and cold water turn sesame paste into a light, pourable sauce that softens the heat of both chile condiments.

Ingredients

• 1/3 cup well-stirred tahini
• 2 tablespoons fresh lemon juice
• 1/2 small clove garlic, finely grated
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fine sea salt
• 4–6 tablespoons cold water

Instructions

1. Whisk the tahini with the lemon juice, garlic, cumin, and salt. It will initially tighten.
2. Whisk in the cold water a tablespoon at a time until smooth and thickly pourable. Taste and adjust the salt or lemon.

Notes

• Tahina thickens as it stands; loosen with a little cold water before serving.

Quick Red Shatta

A coarse fresh-chile relish adds clean heat and acidity without disappearing into the cooked tomato sauce.

Ingredients

• 3 oz fresh red Fresno chiles, stems removed
• 1 small clove garlic, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt

Instructions

1. Coarsely chop the chiles, removing some seeds and ribs if you prefer less heat.
2. Pulse the chiles, garlic, vinegar, and salt in a small food processor until finely chopped but not completely smooth.
3. Stir in the olive oil and let stand for at least 15 minutes. Taste for salt and acidity.

Notes

• Serve in small spoonfuls; this is a concentrated chile condiment.

Cilantro Zhug

Cilantro, green chile, and warm spices give the rich eggs a fresh, aromatic counterpoint. A coarse texture keeps the sauce vivid and spoonable.

Ingredients

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

Instructions

1. Wash the herbs and dry them thoroughly. Roughly chop the herbs, chiles, and garlic.
2. Pulse the herbs, chiles, garlic, spices, salt, and lemon juice in a small food processor, scraping down the sides as needed.
3. Add the olive oil and pulse briefly to make a coarse green paste. Taste and adjust the salt and lemon.

Notes

• Remove some chile ribs for a gentler sauce. Avoid prolonged blending, which heats and darkens the herbs.

Avocado with Za’atar and Panaché Figs

Creamy avocado and sweet, seedy figs offer a cooling contrast to the hot skillet. Za’atar, lemon, and olive oil keep the plate savory and bright.

Ingredients

• 2 large ripe avocados
• 8 ripe Panaché figs
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons gluten-free za’atar blend
• to taste flaky sea salt

Instructions

1. Halve and pit the avocados. Scoop out the flesh and cut into thick wedges.
2. Trim the fig stems and halve or quarter the figs, depending on size.
3. Arrange the avocado and figs on a platter. Spoon the lemon juice over the avocado, drizzle the plate with olive oil, and sprinkle the avocado with za’atar and flaky salt.

Notes

• Use figs that yield gently to pressure but still hold their shape. Assemble shortly before serving.

Hawaij-Spiced Coffee

Cardamom and ginger perfume the coffee, while small amounts of cinnamon and clove add warmth without making it taste like baking spice.

Ingredients

• 60 g coffee beans, ground medium-coarse for a French press
• 1 liter water
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 small pinch ground cloves

Instructions

1. Preheat a French press with hot water, then empty it. Add the ground coffee and spices.
2. Bring the measured water to a boil and let stand for about 30 seconds. Pour over the coffee, stir gently, and steep for 4 minutes.
3. Press slowly and pour immediately into four cups, leaving the last sediment-heavy splash in the press.

Notes

• Use a coffee hawaij blend, not the savory cumin-and-turmeric blend sold under the same name.

Overall Timing / Workflow

The tomato reduction provides time to make the condiments. Adding the eggs last keeps them tender while the cold side and coffee finish.

Instructions

1. 0:00 — Chop the shakshuka vegetables and start softening the onion and pepper.
2. 0:12 — Add the garlic, tomato paste, and spices, then the tomatoes. Begin reducing the sauce.
3. 0:16 — Make the shatta, tahina, and zhug while the sauce simmers; stir the skillet periodically.
4. 0:35 — Check that the tomato sauce is thick and fully seasoned. Prepare the coffee and spices, and cut the figs.
5. 0:40 — Add the eggs and cover. Slice and dress the avocado, arrange the figs, and heat the coffee water.
6. 0:44 — Brew the coffee. Check the eggs frequently and remove the skillet as soon as they reach the desired doneness.
7. 0:48–0:55 — Garnish the shakshuka, pour the coffee, and serve immediately.

Notes

• The tomato base and all three condiments can be prepared a day ahead. Reheat the base thoroughly before adding fresh eggs.

Plating

Separate pools of tahina, shatta, and zhug let each bite vary in heat and richness while keeping the eggs visible.

Instructions

1. Set the hot skillet on a heatproof trivet. Spoon broad ribbons of tahina between the eggs, then add small, distinct dollops of shatta and zhug.
2. Scatter the cilantro over the sauce and finish the eggs with the Aleppo pepper and black pepper. Offer remaining condiments at the table.
3. Serve the avocado and figs on a separate platter, with the spiced coffee alongside. Portion two eggs and plenty of tomato sauce per person.

Leftover Path

Keeping the tomato base and condiments separate preserves their texture and makes it easy to cook fresh eggs into the sauce later.

Instructions

1. Refrigerate leftovers within 2 hours. Store the tomato sauce, eggs, and condiments separately where practical.
2. Keep the tomato base for up to 4 days. Reheat to a bubbling simmer with a splash of water, then add fresh eggs for another meal.
3. Eat leftover cooked eggs within 2 days and reheat to 165°F; the yolks will firm up. Do not try to preserve a runny texture during reheating.
4. Refrigerate tahina for up to 4 days and zhug and quick shatta for up to 3 days. Freeze extra zhug or shatta in small portions for longer storage.
5. Eat dressed avocado and cut figs within 1 day. Press a cover directly against the avocado to limit browning.