A variation on shakshuka. More cumin and chili powder, black beans, cotija cheese, avocado.
I’d call it chili. Eggs cooked in the sauce is what makes it shakshuka.
Too many large bits of veg for me to consider it chili but you do have a point.
Bean chili is a perfectly legitimate chili. FIGHT ME!
Four bean chili is the best chili!
You will get no argument about beans and chili from me. I support the idea. The issue here is the giant chunks of onion and bell pepper.
I like it! I’ve done a traditional version, but I dig the idea of avocado instead of eggs.
Last time I did it with both eggs and avocado. Definitely a winner. And small avocados are almost the same price in bulk as eggs right now.
Cotija* cheese. Dude, be careful messing around with people from cotija. Its full name is Cotija de la Paz, but its well known by all its neighbors as Cotija de a Paz! Paz! Paz! Paz! paz! In machine gun style. Some say there are Lemmy users from there.
19.80848° N, 102.70418° W
Dangerous place full of outlaws and other dangerous people.
Fixored.
The people of that place that shall not be named…incorrectly… Thank you. Pace to you and yours. Lol, that means Paz.
Come to think of it we in the USA love pace too. Paz Paz Paz Paz Paz, no matter where we go.
The important thing is to never post a recipe.
Heaven forbid you share how you got here.
See my reply to otter.
Wow that looks amazing! Would love the recipe or any tips that you have for making it
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.
A WHOLE AVOCADO? In this economy???
Edit: I feel like should clarify because avocados are like 4 bucks a pop here.
Walmart has bags of small ones for less than the cost of eggs. Although I do have a surplus of eggs.
And yet not a single egg used in a dish known for its use of egg.
I made it with eggs last week.
A likely story.
This motherfuckef over here flexing their eggs like it’s a goddamn drug bust. Hahah
I love it.
That’s not a flex. This is a flex.
I took this picture yesterday…
And that cat laid all of those eggs? Incredible.
The cats flush the eggs out.
That’s an interesting looking gun. Is that a .22lr with a suppressor or do you just have huge hands and an unusual muzzle break?
And why do you need a gun to get eggs? Are you shooting these chickens off their laying spots? Haha
Ruger 10/22 Takedown. Standard muzzle flash suppressor that unintentionally made subsonic loads absolutely silent.
The gun and cats are just part of the absurdist sendup of trophy hunter photos. The whole thing was inspired by the Zucchini Hunt picture from years ago. I figured people might take it too seriously if I used a shotgun so I grabbed the 10/22.
Fair enough. Looks nice.
