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1
Combine all the zhug ingredients in a food processor fitted with the metal blade.
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2
Process to form a smooth, pesto-like sauce.
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3
Taste, seasoning with additional salt and red pepper flakes to taste.
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4
Set aside.
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5
Heat the oven to 375 degrees F and arrange a rack in the middle.
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6
Heat 4 tablespoons olive oil in a large skillet over medium-low heat.
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7
Add the onion, diced Anaheim chiles, and measured salt.
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8
Sweat gently until the onion and chiles are very soft, about 20 minutes.
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9
Add the minced garlic to the pan; cook until fragrant, 1 to 2 minutes.
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10
Stir in the cumin, paprika, and cayenne and cook 1 minute.
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11
Add the crushed tomatoes with their juices to the skillet, along with 1/2 cup water.
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12
Simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.
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13
Add the black pepper.
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14
Stir in the crumbled feta and 1 tablespoon chopped parsley.
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15
Taste, seasoning with additional salt and black pepper as needed.
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16
Crack an egg and carefully add it to the sauce, making sure not to rupture the yolk (if you do, don;t sweat it).
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17
Continue with the remaining eggs, arranging them evenly in the skillet.
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18
Sprinkle each egg with a little salt and pepper.
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19
Transfer the skillet to oven and bake until the eggs are just set, the yolks still runny, 7 to 10 minutes.
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20
Serve the shakshuka immediately from the skillet, drizzled with zhug.
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21
Serve the rest of the zhug in a bowl for guests to help themselves.
