Chili Shakshuka

• 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)

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.

butter, onions, ground beef, garlic, tomato paste, chili powder, very ripe tomatoes, kidney beans, eggs, cheddar cheese, sour cream, parsley

Taken from www.food.com/recipe/chili-shakshuka-536552 (may not work)