Shakshuka but with biscuits because I could make them fast and cheap. And a little extra fat with leftover avocado.

Cost: $3.50 per person if you don’t have to pay for eggs because you have chickens. Otherwise I think it’s $35.

  • FauxPseudo @lemmy.worldOP
    13·
    3 days ago

    Here is my recipe. I do variations at times like browning a pound of ground lamb and seasoning it with the same dry spice blend and amount as in the recipe. And adding it to the mix at the simmer stage.

    • 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.