Name: Mexican Shakshuka aka 'Eggs in a Pot'
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Chorizo sausage - 1 (15 ounce) package; Sliced mushrooms, drained - 1 (8 ounce) can; Onion, diced - ¼ large; Diced tomatoes - 1 (22 ounce) can; Chicken broth, or more to taste - 2 cups; Tomato paste - 1 (6 ounce) can; French bread, cut into 1/4-inch slices - 1 loaf; Butter, or to taste - ¼ cup; Baking soda - 2 tablespoons; Eggs, or more to taste - 8; Crumbled queso fresco - ½ cup; Mexican crema, crema fresca - ⅔ cup

Ingredients for - Mexican Shakshuka aka 'Eggs in a Pot'

1. Chorizo sausage 1 (15 ounce) package

2. Sliced mushrooms, drained 1 (8 ounce) can

3. Onion, diced ¼ large

4. Diced tomatoes 1 (22 ounce) can

5. Chicken broth, or more to taste 2 cups

6. Tomato paste 1 (6 ounce) can

7. French bread, cut into 1/4-inch slices 1 loaf

8. Butter, or to taste ¼ cup

9. Baking soda 2 tablespoons

10. Eggs, or more to taste 8

11. Crumbled queso fresco ½ cup

12. Mexican crema, crema fresca ⅔ cup

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.