Name: Mexican Shakshuka
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Diced onion - 1 cup; Roasted red bell peppers, drained and chopped - 1 (8 ounce) jar; Minced garlic - 1 tablespoon; Hunt's® Tomato Paste - 3 tablespoons; Chili powder - 1 teaspoon; Ground ancho chile powder - 1 teaspoon; Ground cumin - 1 teaspoon; Spanish paprika - 1 teaspoon; Hunt's® Diced Tomatoes, undrained - 2 (14.5 ounce) cans; Water - ½ cup; Salt and pepper to taste - ½ cup; Eggs, or more as needed - 6 large

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Shakshuka

1. Vegetable oil - 2 tablespoons

2. Diced onion - 1 cup

3. Roasted red bell peppers, drained and chopped - 1 (8 ounce) jar

4. Minced garlic - 1 tablespoon

5. Hunt's® Tomato Paste - 3 tablespoons

6. Chili powder - 1 teaspoon

7. Ground ancho chile powder - 1 teaspoon

8. Ground cumin - 1 teaspoon

9. Spanish paprika - 1 teaspoon

10. Hunt's® Diced Tomatoes, undrained - 2 (14.5 ounce) cans

11. Water - ½ cup

12. Salt and pepper to taste - ½ cup

13. Eggs, or more as needed - 6 large

How to cook deliciously - Mexican Shakshuka

1. Stage

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.

2. Stage

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.

3. Stage

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.