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.
Are those jalapeños as well?
My shakahuka:
Serrano.
Nice!
Looks good! What spices?
Here is the base recipe. For the beef version I use the same amounts of the dry spices when browning the ground beef. I reserve the ground beef in a bowl and use the fat left in the pan instead of the oil to do the recipe. Then I add the beef back for the 20 minute simmer
Edit, I buy Indian coriander seeds at the international market. They are fatter and smell like Trix cereal. Super fruity. I grind it in a spice grinder as I need it.
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.
I buy Indian coriander seeds at the international market. They are fatter and smell like Trix cereal. Super fruity.
Interesting. I still have a large jar full of “normal” (I guess) coriander. I’ll have to make the comparison.
Is there a reason you use whole canned tomato if you just chop them up anyhow (around here, chopped tomatoes in tetra packs are very common)?
Also, is cumin as common a spice in Morocco as it is in, say, India?
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.
So you made chili?
It’s more like a Moroccan seasoned chili
They seems to agree
Haha, I read the ingredients and managed to skip over that sentence. Selective reading at its finest.
I can’t find a difference from chili except maybe fewer peppers
Zero chili powder. If you have any chili recipe with ground coriander I’d love to see it.
mine has it coriander
There isn’t much difference between chili powder and paprika. I’ll sometimes use paprika and just dried peppers instead. Coriander is just the seeds of cilantro. It’s not far from a standard chili recipe
I’m going to disagree. Here is my prep for making two quarts of chili powder. I do this about once a year. Paprika is one pepper. It may or may not have heat. It may or may not be smoked. But even with those variables there is no way that can compare with the depth of flavor offered by three chilies, paprika, garlic cumin and oregano.
Coriander comes in two forms. American tiny seeds that don’t offer much and Indian which are considerably larger and have a very fruity aroma. Like kids fruit cereal levels of fruity.
I just do things separately when I want chili : cumin powder; poblano, guacho, serrano,; fresh garlic; cilantro. I live in Europe so I sometimes have to use coriander since it’s far easiest to come by than cilantro
But the seed isn’t a substitute for the herb. There is nothing in the flavor of the seed that would prepare anyone for what the leaves taste like
