HEAT olive oil over medium-high heat until hot. ADD onion, yellow pepper and garlic. COOK and STIR 5-7 minutes until onions begin to brown. REDUCE heat to medium, continue to COOK until bell pepper is softened.
ADD cumin, chipotle, salt, tomato paste, diced tomatoes, green chilies and water and bring to a boil. ADD chorizo, REDUCE heat and SIMMER, uncovered for 10 minutes.
MAKE 4 evenly spaced impressions in sauce and break an egg into each impression. COVER pan, REDUCE heat to low. COOK 6-8 minutes or until eggs are done to your preference.
REMOVE from heat, SPRINKLE with cheese and cilantro. DIVIDE shakshuka evenly between 4 bowls. SERVE in bowls with corn tortillas.
INGREDIENTS
large EGGS
4
olive oil
3 Tbsp.
onion, diced
1 1/2 Tbsp.
yellow bell pepper, diced
1 1/2 cup
garlic, minced
1 1/2 Tbsp.
ground cumin
1 tsp
chipotle seasoning
1 tsp
salt
1/2 tsp
tomato paste
2 Tbsp.
diced tomatoes with liquid (14.5 oz. cans)
2 cans
diced green chilies, drained
1 can
chorizo sausage, cooked
1 cup
water
1/4 cup
queso fresco
1/4 cup
cilantro, chopped
1/4 cup
avocado, sliced
1
corn tortillas
4
tips
A rustic artisan or pita bread can be substituted for the tortillas – use for dipping in the eggs and tomato sauce.
Once the eggs have been broken into the sauce, use a fork to swirl the egg whites a bit to contain them in their space.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
American Egg Board
