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.
I use coriander in my chili, not saying this can’t be called a beef shakshuka though.
I make my own chili powders, never pre mixed, always with hella coriander as it’s my favorite of the Mexican (ergo Indian) spices.
I make about two quartes of chili powder a year.