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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Moroccan inspired breakfast flatbread

"Kefta Mkaouara" is a Moroccan style dish which resembles Shakshuka with the added benefit of also having meatballs. Presented here is a solid brunch dish inspired by that dish. The original dish is baked on a flatbread for the added benefit of its resemblance to pizza. A solid brunch dish that you will make over and over.
For two pies:
14.1 Oz (~400 gr) Chorizo sausage mixture
1 TBSP Ras el hanout (Moroccan spice mix)
2 TBSP caramelized onions
1.1 Pounds (~500 gr) fresh or canned diced tomato (or puree)
4 eggs
2 TBSP any green chili of choice (e.g. Shishito or Jalapeno ), finely chopped
2 TBSP white onion, finely chopped
2 individual pie size balls of  NY pizza dough

Following the instruction in the provided link, cure the meat the night before. Next day, brown the surface of patties in a hot pan, keeping their centers very raw (the cooking is to be finished in the oven).
Make the sauce by mixing the caramelized onions, Ras el hanout, and tomato puree. Cook until the sauce is thick.
Spread the dough (NY thin style) to an individual size pie. Smear the dough with the sauce, followed by slices of sausages, finished by two gently nested cracked eggs. Bake in a preheated 500 F (260 C) oven for 5 to 10 minutes. If you want runny yolks, add them in the last 5 minutes.

Sprinkle with chopped chili and onion and serve.