Description
This Mexican-inspired shakshuka is a tomato-y one-skillet poached eggs dish that’s full of all the flavors you expect from Mexican recipes. Diced tomatoes, onions, and smoked peppers, plus cumin, chili powders and Spanish paprika. And together, they make this one hearty meal to feed a crowd from one skillet. Serve with warmed corn or flour tortillas and butter-fried hominy.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 (8 ounce) jar roasted red bell peppers, drained and chopped
- 3 tablespoons Hunt’s® Tomato Paste
- 1 teaspoon chili powder
- 1 teaspoon ground ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 2 (14.5 ounce) cans Hunt’s® Diced Tomatoes, undrained
- ½ cup water
- salt and pepper to taste
- 6 eggs, or more as needed
Instructions
- Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender
- about 5 minutes. Add roasted peppers and garlic; sauté until fragrant
- 1 to 2 minutes. Stir in tomato paste
- chili powders
- cumin
- and paprika. Sauté until well combined
- 1 to 2 minutes more.
- Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
- Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard
- 2 1/2 to 5 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6