Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew.
Yield: serves 2
1 small red onion, minced
4 cloves garlic, minced
1⁄4 cup olive oil
5 plum tomatoes, cored, 4 minced, 1 diced
2 tsp. tomato paste
1⁄2 tsp. hot Hungarian paprika
1⁄4 tsp. cayenne
1⁄4 tsp. ground allspice
Kosher salt and freshly ground black pepper, to taste
6 oz. crusty rolls, torn into 1 1/2" pieces
1 jalapeño, diced
Full-fat Greek yogurt, for serving
Heat oil in a 4-qt. saucepan over medium-high. Add half the onion and the garlic; cook until soft, 4-5 minutes. Add minced tomatoes, paprika, cayenne, allspice, salt, pepper, and 2⁄3 cup water; cook, uncovered, until tomatoes break down, 12 minutes.
To serve, divide bread between 2 bowls; top with sauce and garnish with remaining onion and tomato, plus the jalapeño and yogurt.