Ingredients for - Mexican Shakshuka aka 'Eggs in a Pot'
How to cook deliciously - Mexican Shakshuka aka 'Eggs in a Pot'
1. Stage
Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. Stage
Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. Stage
Preheat the oven to 350 degrees F (175 degrees C).
4. Stage
Lightly butter both sides of the bread slices and place on a baking sheet.
5. Stage
Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. Stage
Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. Stage
Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.
