Mexican Shakshuka Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 (8 ounce) jar roasted red bell peppers, drained and chopped
• 1 tablespoon minced garlic
• 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
• cup water
• Salt and pepper to taste
• 6 large eggs, or more as needed

Directions

1. Heat oil in a skillet over medium heat. Saut the diced onion in the hot oil until translucent and tender, about 5 minutes.
2. Add the roasted red bell peppers and minced garlic, and saut for 1 to 2 minutes until fragrant.
3. Stir in the tomato paste, chili powders, ground cumin, and Spanish paprika. Saut for an additional 1 to 2 minutes to blend the flavors.
4. Pour in the diced tomatoes and water, then season with salt and pepper to taste. Raise the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium and cook for about 5 minutes.
5. Lower the heat to medium-low. Create a well in the tomato sauce for each egg, then carefully crack one egg into each well.
6. Cover the skillet and poach the eggs for 2 1/2 to 5 minutes, until the whites are firm and the yolks are thickened but not fully set.

Cook's Note

The serving size depends on the number of eggs you want to poach. If using large eggs, you may only fit 5 or 6 in the skillet. Using medium eggs allows for more servings and more sauce. Enjoy!

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.