Shakshouka Recipe - Los Angeles Times

Ingredients

• 2 heaping cups lightly packed cilantro leaves (from about 3 bunches)
• 1 cup lightly packed fresh parsley leaves
• 3 serrano chiles, halved, seeds and pith removed
• 1 clove garlic
• Grated zest of ½ orange
• 1 teaspoon kosher salt (preferably Morton’s)
• ½ teaspoon ground cumin
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom pods
• ¼ teaspoon sugar
• 1/3 cup distilled white vinegar
• 2 tablespoons extra-virgin olive oil
• Water, as needed
• 1 tablespoon plus 2 teaspoons kosher salt (preferably Morton’s), divided
• ½ pound Jerusalem artichokes
• 1 pound fava beans in their shells
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 small red bell pepper, seeded and thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 (28-ounce) can peeled whole tomatoes
• 4 to 6 eggs (1 per serving)
• ¼ cup prepared Zhoug