Here is my base recipe. In this variant I left out the coriander, doubled the cumin and chili powder. A rinsed can of black beans was added for the 15 minute simmer. I added cotija and avocado once in the bowl.
I make my own chili powder from Alton Brown’s recipe but I’ve retooled it to make two quarts of chili powder at a time.
Shakshuka
2 Tablespoons extra virgin olive oil
1 medium yellow onion chopped
1 red pepper chopped
4 garlic cloves, chopped
1 teaspoon ground coriander
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 Pinch red pepper flakes
Salt and pepper
1 28-ounce can whole peeled tomatoes
5 large eggs
cup chopped fresh parsley leaves
cup chopped cilantro leaves
! Serve with crusty bread
Saute the onions and pepper on medium heat until translucent and maybe even a little browned
Stir in the garlic and spices for 30 seconds
Deglaze with the juice from the canned tomatoes
Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks
Reduce heat to simmer and put the lid on
Simmer for 15 minutes
Make a well for each egg and place an egg in each.
Wow that looks amazing! Would love the recipe or any tips that you have for making it
Here is my base recipe. In this variant I left out the coriander, doubled the cumin and chili powder. A rinsed can of black beans was added for the 15 minute simmer. I added cotija and avocado once in the bowl.
I make my own chili powder from Alton Brown’s recipe but I’ve retooled it to make two quarts of chili powder at a time.
Shakshuka