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.
• Adjust heat to medium low.
• Put the lid back on and cook for 5 minutes
• Serve.