Shakshuka & bread

This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I'll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.

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.

With the egg

This is a copy and paste of a comment I just made.

This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I'll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.

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.

Absolutely. Every once in a while I love a hard boiled egg cut in half and dolloped with fresh marinara.

Sometimes I use a similar spice blend on some ground lamb or ground beef and then add it in toward the end. In this particular batch, I minced up a jalapeno and added it in there. It's always up for modifications.

I am on an ongoing mission to teach more people about shakshuka.

An empty plate is vegan?

A vegan will surely go hungry at a steakhouse.

And with some HRT your uncle can be your aunt. Are you familiar with Neil deGrasse Tyson's Discovery that something can be true but not helpful? He figured it out after being hypercritical of something and then learning that he didn't really accomplish anything with that.

It's very similar to what is going on in your comments here. Is that steak? Your meal is nothing but its side dishes. Without the egg this is still a tasty meal. Without your comment, this post would have still been successful.