This is a copy and paste of a comment I just made.
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
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.
Yeah, that looks glorious, can you recommend a recipe? Eta, nevermind, comments didn’t load for me. I see it.
This is a copy and paste of a comment I just made.
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
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.