Eggs with Schug
Schug is my new best friend. Schug is an Israeli condiment that packs a huge punch of flavor and heat. I love it on roasted veggies, steak, chicken, fish, eggs, pretty much everything. I borrowed this recipe from “Zahav” an Israeli cookbook written by Michael Solomonov. I highly recommend you get yourself a copy, the recipes are fresh and simple and really delicious.
Recipe Resource: Michael Solomonov’s “Zahav”
Adapted by Tierney Larson
Ingredients:
For the Schug:
20 Serrano chiles, stems removed
2 tbl lemon juice
4 garlic cloves, skins removed
1 tbl ground coriander
1 tbl ground cardamom
1 tbl kosher salt
1 cup of neutral oil
For an optional Egg wrap to eat it with:
(servings 2)
1 garlic clove, peeled and smashed
4 pieces of broccolini (I made this with broccoli rabe originally and it’s a little bitter with the Schug so I would recommend another veg)
4 eggs, scrambled with a pinch of kosher salt
2 flour tortillas, heated in the microwave with a damp paper towel for 20 seconds right before serving
half of a tomato, diced
some crumbled goat cheese
Schug: Place all the ingredients except for the oil, into a food processor and process until it still has texture but is almost like a paste consistency. Add to a medium sized bowl and mix in the oil until just combined, the oil doesn’t need to be fully incorporated. Pour into an airtight mason jar or canning jar and store in the fridge for up to a month.
Eggs:
Place a pan over medium heat and add 1 tbl of olive oil along with the garlic clove. Let them heat together until the garlic is sizzling and fragrant. Add the chopped broccolini season with kosher salt and let it sauté for a few minutes until slightly tender/still crisp. Remove from the pan and set aside.
Wipe out the pan and add 1 tsp of olive oil. Place over medium high heat and let heat until you just see some tiny smoke wisps. Add in the eggs and immediately start moving them from the outside to the center with a heat proof spatula until almost cooked, turn off the heat and keep them moving until fully cooked using the residual heat. Remove immediately to the tortillas. Top with tomatoes, broccolini, Schug and goat cheese.
Eggs with Schug
Ingredients
- 20 Serrano chiles, stems removed
- 2 tbl lemon juice
- 4 garlic cloves, skins removed
- 1 tbl ground coriander
- 1 tbl ground cardamom
- 1 tbl kosher salt
- 1 cup of neutral oil
- 1 garlic clove, peeled and smashed
- 4 pieces of broccolini (I made this with broccoli rabe originally and it’s a little bitter with the Schug so I would recommend another veg)
- 4 eggs, scrambled with a pinch of kosher salt
- 2 flour tortillas, heated in the microwave with a damp paper towel for 20 seconds right before serving
- half of a tomato, diced
- some crumbled goat cheese
Instructions
- Place all the ingredients except for the oil, into a food processor and process until it still has texture but is almost like a paste consistency. Add to a medium sized bowl and mix in the oil until just combined, the oil doesn’t need to be fully incorporated. Pour into an airtight mason jar or canning jar and store in the fridge for up to a month.
- Place a pan over medium heat and add 1 tbl of olive oil along with the garlic clove. Let them heat together until the garlic is sizzling and fragrant. Add the chopped broccolini season with kosher salt and let it sauté for a few minutes until slightly tender/still crisp. Remove from the pan and set aside.
- Wipe out the pan and add 1 tsp of olive oil. Place over medium high heat and let heat until you just see some tiny smoke wisps. Add in the eggs and immediately start moving them from the outside to the center with a heat proof spatula until almost cooked, turn off the heat and keep them moving until fully cooked using the residual heat. Remove immediately to the tortillas. Top with tomatoes, broccolini, Schug and goat cheese.
