This is your standard Moroccan shakshuka base of red bell peppers, onion, garlic stewed tomatoes, a lot of spices and served with a side of fresh baked bread. Except instead of poaching eggs in it I use a pound of ground beef and double the spices. It’s more like a Moroccan seasoned chili. So I gave it some avocado and sliced serrano.
Cost per person, $2.98 Partly because home made bread comes out to just 77¢ a pound, avocados are pretty cheap these days and the red bell peppers came from my garden.
Cumin is a core spice in Moroccan cuisine.
American coriander is just tiny little balls of dirt compared to Indian cumin.
I don’t ever use diced tomatoes in anything. In this particular dish, the rough chop is more rustic and offers more variety and texture in your bites. Whole stew potatoes are more versatile as a pantry staple than diced. And they had more flavor because they have more of a whole tomato. Diced tomatoes tend to be nearly seedless and lack the guts.