Tex-Mex Shakshuka Eggs
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.
- 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
- 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.
- 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.