A variation on shakshuka. More cumin and chili powder, black beans, cotija cheese, avocado.

  • FauxPseudo @lemmy.worldOP
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    2 days ago

    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.