One of Chicago’s favorite chefs, Zach Engel of Galit Restaurant, walks you through this Middle Eastern/North African dish in real time! Get all the tricks to impress your family or guests with this flavorful dish.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
For 2-4 people to share
Extra virgin olive oil or canola oil, about 1⁄2 cup, divided
1 sweet potato (about 1 lb.), peeled and diced
1 cup cherry tomatoes, halved
1 small sweet yellow onion, sliced thinly
1 Anaheim or banana pepper (or something mild like red or green bell pepper), sliced thinly
3 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
Salt, to taste
4 eggs, at room temperature
1⁄2 teaspoon flaky sea salt
1 bunch flat-leaf parsley, finely chopped (option of dill, cilantro, thyme, rosemary)
1 bunch green onions, sliced thinly
1 avocado, sliced, optional
1/2 cup crumbled feta cheese, optional
Good bread, for serving, such as pita bread, challah, focaccia
Hot sauce, optional
- Large, 12” skillet with lid (or baking sheet to cover as a lid)
- Fish spatula/perforated spatula
- Paper towel lined plate
- High-heat rubber spatula
For recipe instructions, visit www.CookTracks.com.
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.
Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.