this post was submitted on 14 Mar 2025
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Shakshuka? (lemmy.world)
submitted 2 days ago* (last edited 1 day ago) by FauxPseudo@lemmy.world to c/cooking@lemmy.world
 

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

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[–] FauxPseudo@lemmy.world 7 points 2 days ago* (last edited 1 day 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.