recipe-book/recipes/Lahsa.tex

\recipe[We prefer this over Shakshuka!]{Lahsa}
\serves{2-4}
\preptime{\textcolor{red}{??}}
\cooktime{\textcolor{red}{??}}

%  THIS NEEDS TO BE CORRECTED, CHECK AGAINST ORIGINAL

\begin{step}   %  TL=teaspoon, EL=Tablespoon
	1 large yellow onion
   2 large tomatoes (beefsteak)
   4-5 spicy green chiles (or 1 serano pepper)
   Olive oil
\method
	Dice onion, tomatoes, and chile/pepper.
   
   Sautee the onion in enough oil to cover the bottom of the pan.
\end{step}

\begin{step}
   \cutext{1}{TL} cumin
   \cutext{1}{TL} coriander
   \cutext{1}{TL} paprika
   \cutext{1}{EL} tomato paste
   diced chiles/pepper from previous step
   \SnP
\method
   Once onion starts to brown add the tomatoes and peppers. Season with salt, peepper, cumin, coriander, paprika and tomato paste.

   Cook tomatoes on medium/low heat until dissolved {\small (or able to be easily crushed with a spatula)}.
\end{step}

\begin{step}
   3 eggs
   \cutext{1/4}{cup} water
\method
   \textbf{Remove from heat} then quickly crack eggs in tomato/onion mixture. Add a splash of water and mix immediately.
\end{step}

\begin{step}
   Liquid cheese (or \cunum{4--6}{oz} cream cheese depending on how much you like cheese)
   Fresh parsely to garnish
\method
   Increase heat to low and spread liquid cheese or soften cream cheese on top. Cover and let it cook for \cutext{3--5}{min}.

   Garnish with parsely, eat/serve with bread!
\end{step}