Chili Shakshuka

Name: Chili Shakshuka
Ingredients: 3 tablespoons butter (or bacon drippings or schmaltz); 2 onions (chopped); 3/4 lb ground beef; 4 garlic cloves (minced); 2 teaspoons tomato paste; 2 tablespoons chili powder (or harissa or pilpelchuma); 5 cups very ripe tomatoes (about 5 large, or a 28 ounce can of whole peeled tomatoes, chopped); 1 (14 1/2 ounce) can kidney beans; 4 eggs; 1 cup cheddar cheese (grated); 1/2 cup sour cream (or labneh or Greek yogurt); 1/2 cup parsley (chopped)

12 ingredients

6 steps

Ingredients

3 tablespoons butter (or bacon drippings or schmaltz)
2 onions (chopped)
3/4 lb ground beef
4 garlic cloves (minced)
2 teaspoons tomato paste
2 tablespoons chili powder (or harissa or pilpelchuma)
5 cups very ripe tomatoes (about 5 large, or a 28 ounce can of whole peeled tomatoes, chopped)
1 (14 1/2 ounce) can kidney beans
4 eggs
1 cup cheddar cheese (grated)
1/2 cup sour cream (or labneh or Greek yogurt)
1/2 cup parsley (chopped)

Directions

1

Heat the fat over medium-low heat and caramelize half of the onion in it, reserving the other half of the onion for garnish.
2

Break the ground beef into the pan and brown, stirring occasionally, until cooked through.
3

Add the garlic, tomato paste, and chili powder, harissa, or pilpelchuma, stirring and cooking with the ground beef for about a minute or until fragrant.
4

Add the tomatoes and the beans and simmer for 10-20 minutes or until the sauce is thickened, stirring occasionally.
5

Make four indentations in the sauce. One at a time, crack the eggs gently into a measuring cup then pour into each indentation. With a fork, carefully break up the egg whites and swirl them with the sauce.
6

Sprinkle the cheese on top and continue to simmer gently for another 8-10 minutes, covering if necessary, until the whites are set and cheese is melted. Spoon into bowls, top with sour cream, parsley, and raw onions, and serve.