An axoa with 1, 2, 3, 4 peppers…

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Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

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The name would refer to hashing, the meat, the veggies…

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Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder

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That’s ready :

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That goes well with garlic flavored potatoes.

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Schploof ! Into the shakshuka

I had an envy of shakshuka triggered by a post on the blog of Katherine Martinelli about shakshuka from Israel…. Thanks for the idea. That was delicious.

A stick of bread diving into the golds of old Orient is pure bliss.

Each family region of each country from Morocco to Turkey, including France, has a version, a spelling and a pronunciation of the chouchouka. With or without…all the possible ingredients. I had never eaten it with eggs so far. Now that’s done.

I made mine in 4 minutes, I emptied my fridge : baked aubergines, added bell peppers, tomato paste, garlic, spices… nuked. Added the eggs, oil, spices and baked. Put bread to grill on the side to make mouillettes (soldiers). Made a balsamico dressing salad.
That’s the lazy way, but that was delicious.