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.
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