Cookbook author Cheryl Sternman Rule served as a Peace Corps Volunteer in Eritrea from 1995-1997, teaching English at a local school. She later wrote several cookbooks that included recipes she learned during her service, including this recipe for spicy bread and yogurt salad. You can read an interview with her at the Peace Corps Passport blog, where she discusses her service and her love of Eritrean food and culture.

Ingredients:

• 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 
  

Preparation:

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.

Recipe published by Saveur magazine.