Eggs in Isolation with Zhoug (Slow Cooker)
This is a riff on an Ottolenghi recipe with the added zing of zhoug. Calling this purely breakfast is somewhat limiting, as I think it would also make a rather spectacular meal at any other time of day.
Serves 4-8.
Ingredients 22
8 eggs, at room temperature
100 ml rapeseed oil
1 onion, finely chopped
1 tbsp coriander seeds, toasted, roughly crushed
1 tsp caraway seeds, toasted, roughly crushed
1 tsp cumin seeds, toasted, lightly crushed
1 1⁄2 tbsp tomato paste, concentrated purée
3 cloves garlic, crushed
Pinch salt
3 tsp urfa biber
1 tin crushed tomato, 400 g
Zhoug
1 tsp caraway seeds
2 long green chillies, roughly chopped, deseeded if desired
3 garlic cloves, crushed
1 tsp ground cardamom
1⁄2 tsp ground cloves
1 bunch coriander, leaves picked
60 ml olive oil
1 1⁄2 tsp lemon juice
salt, to taste
ground black pepper, to taste
To Serve
120 g Persian feta, crumbled
pistachio nuts, crushed
coriander leaves, to garnish
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Half-fill a large saucepan with water and bring to the boil. Turn down the heat to medium so the water is boiling gently, then lower in the and cook for 6 minutes. Drain, then place the eggs under cold running water for a few minutes to stop the cooking process. Gently peel and refrigerate until serving.
Set your slow cooker to the sauté function and add the . Once hot, add the and cook until softened, then add the , , , , and a pinch of , and cook for 2 minutes, stirring occasionally, until aromatic.
Add the and , stir to combine, then close the lid and cook on low for 1 hour. If you want to, you can cook these down for longer, just loosen the tomato mixture with stock or more tomatoes and continue cooking for up to 4 hours.
While the tomato mixture is cooking, prepare the zhoug. Dry-toast the in a frying pan over medium–high heat until fragrant, then coarsely crush with a mortar and pestle. Add the , , and , season to taste and pound until broken down, about 1–2 minutes. Add the and half the and pound to break down the leaves, about 30 seconds, then stir in the and remaining olive oil and season to taste.
When you are ready to serve, give the tomato mixture a quick blitz with a hand-held blender. This is completely optional and if you prefer to leave it chunkier and more rustic, omit this step.
Gently add the to the tomato mixture, and continue to cook with the lid off for up to 5 minutes, or until the eggs have completely warmed through. You can also just bring the eggs to room temperature and serve on top of the tomato mixture if you prefer.
Spoon into serving bowls and drizzle over the zhoug. Scatter over a few pieces of crumbled , the crushed pistachio nuts and coriander leaves, then serve.
