Tex-Mex Shakshuka Eggs

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30 Minutes Prep
45 Minutes Total

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.

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