Tex-Mex Shakshuka Eggs

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Ingredients

  • • 2 tablespoons olive oil
  • • 2 medium red or yellow bell peppers, cut into thin strips
  • • 1 medium sweet onion, thinly sliced
  • • 1/4 teaspoon fine sea salt or kosher salt
  • • 2 cloves garlic, finely chopped
  • • 1 teaspoon ground cumin
  • • 1/2 cup water
  • • 1 jar (16 oz) Muir Glen™ organic medium salsa
  • • 4 eggs
  • • 1 tablespoon hot sauce
  • • 1/4 cup crumbled queso fresco cheese (1 oz)
  • • 2 tablespoons chopped fresh cilantro leaves
  • • 2 tablespoons toasted pepitas (pumpkin seeds)
  • • 4 cups lightly salted tortilla chips

Directions

Prep Time: 30 Min

Total Time: 45 Min

  1. In 10-inch skillet, heat oil over medium heat until shimmering. Add peppers, onion and salt; cook 7 to 8 minutes, stirring frequently, until onions begin to brown and peppers blacken on edges. Add garlic and cumin; cook 15 to 30 seconds, stirring constantly, until fragrant. Stir in water; cook 30 to 60 seconds, using spatula or spoon to scrape up browned bits, until liquid is absorbed.
  2. Stir in salsa; heat to simmering. With back of spoon, make 4 evenly-spaced indentions in salsa mixture. Gently crack an egg into each indention. Drizzle hot sauce over eggs. Cover; reduce heat to low. Cook 8 to 11 minutes or until yolks are set. Sprinkle with cheese, cilantro and pepitas; serve with tortilla chips.

RECIPE NOTE

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.

KITCHEN TIP

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.

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