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.