Shakshuka it up! This riff on the North African classic tomato and egg skillet features organic salsa, warming cumin, fresh Mexican cheese and bright cilantro for a delicious and fun flavor combination that’s perfect for breakfast, dinner or anything in between.
Drizzling the hot sauce over the eggs helps them cook by adding a little liquid that can steam directly on top of each yolk. If you can’t take the heat, reserve 1 tablespoon of the salsa, and spoon that over the eggs instead. We tested this recipe with Mexican hot sauce, but any thin, vinegar-based hot sauce will work.