1. Prepare the hot sauce. Slice the chilies into 1 cm (1/3 of an inch) wide pieces. Place prepared chilies in a medium pot and add the water and vinegar. Bring to a boil. Reduce heat and continue cooking over a medium flame for 15 minutes. Remove from heat, and with an immersion blender or in a food processor, blend the contents of the pot. Strain through a fine mesh sieve. Season with salt to taste. Place sauce in a squeeze bottle until ready to use.
  2. Wash the pea shoots and dry completely. Set aside.
  3. Heat a grill or griddle to medium. Lightly oil the sausage and cook for 5 minutes. Set aside.
  4. Thinly slice the garlic, chiffonade, basil, and spinach. In a large frying pan or shallow Dutch oven, heat the olive oil, and add the garlic. Cook for a minute or so, and then add the basil, spinach, and a pinch of salt. When the spinach has wilted, add the non dairy cream, and stir. Bring to a boil, then reduce the heat, and let simmer for 15 minutes. Taste and adjust the seasoning to your liking. Add the egg yolks and the cooked sausages to the cream mixture, and cook until the yolks begin to firm. Remove from the heat, and drizzle the hot sauce on the shakshuka. Garnish with pea shoots according to your taste. Serve with purple challah.


For challah

  1. Place the salt in the bowl of a stand mixer fitted with a dough hook.  Add the flour and the rest of the ingredients and knead for 5 to 7 minutes on low speed, or until the dough is smooth and elastic.
  2. Put the dough onto a work surface, cover, and let rest for 5 minutes. Knead the dough by hand for an additional minute. Put the dough in a lightly greased bowl, and cover with plastic wrap. Let the dough rise for 45 to 60 minutes, or until it has risen in volume to 1 ¼ to 1 ½ times its original size.
  3. Divide the dough in half, and then divide each half into five equal pieces.
  4. Lightly flour a work surface. Roll each piece of dough into a long rectangle. Starting from the long edge, tightly roll up each piece of dough into a log. Roll each log on the work surface to form uniform ropes, and to seal the edges. Using five ropes each, braid two challah rolls.
  5. Place the braided challah rolls on a baking sheet lined with parchment. Cover with plastic, and let rise until they have risen to 1 ½ times their original volume.
  6. Place a small heatproof bowl full of water on the bottom of your oven – this will create steam during baking.  Preheat the oven to 220° C (430°F). 
  7. When ready, bake the challah rolls for  20 to 25 minutes, or until golden.
  8. Remove from the oven and cool on a rack.
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1 purple challah (see recipe below)

1 package pea shoots

Green Shakshuka Cream

15g (1 tbsp) olive oil

15g (1 tbsp) garlic

300g (10 oz) spinach

20g (4 tsps.) basil leaves

240 ml (1 cup) *cream

Salt and pepper, to taste

2 *egg yolks

Hot Sauce

350g (12 ½ oz) yellow chilis

200 ml (7 oz) vinegar

250 ml (8 oz) water

Salt, to taste

Purple Challah

500g (4 cups plus 1 tbsp) all-purpose flour

10g (2 tsp) salt

10g (2 tsps) instant yeast

25g (5 tsps) sugar

50g (1 ¾ oz) canola oil

60g (1) *egg

230g (8 ¼ oz) beetroot puree