Step 1

For the Green Chili Zhoug:

Step 2

Place all ingredients in a food processor and pulse until it is a fine puree.

Step 3

For the Louisiana Shrimp Shakshuka:

Step 4

Heat a large cast iron skillet with 1/2 cup of olive oil over medium heat. Once the oil begins to smoke, add the cherry tomatoes and blister in the oil for 1 minute until golden brown.

Step 5

Once the tomatoes are blistered, add the onions, garlic, bell peppers, Jerusalem artichokes and fava beans to the pan. Cook over high heat for 2 minutes until all of the vegetables are tender but not turning golden brown. Add the tomato sauce and salt. Bring to a simmer and crack the eggs into the pan in different areas and layer the shrimp in the where there are no eggs. Place a cover on the pan and cook until the egg whites have set but the yolk is still runny.

Step 6

Remove the lid and pull the pan from the heat. Sprinkle all of the sliced green onions on top. Dollop the green chili zhoug on top (recipe below), drizzle on a little extra-virgin olive oil and serve with warm pita bread. Enjoy!