Mexican Shakshuka
Description
This Mexican-inspired shakshuka is a tomatoey one-skillet poached egg dish with onions, smoked peppers, cumin, chili powders, and Spanish paprika.
Ingredients
•
2 tablespoons vegetable oil
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1 cup diced onion
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1 (8 ounce) jar roasted red bell peppers, drained and chopped
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1 tablespoon minced garlic
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3 tablespoons Hunt's® Tomato Paste
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1 teaspoon chili powder
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1 teaspoon ground ancho chile powder
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1 teaspoon ground cumin
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1 teaspoon Spanish paprika
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2 (14 1/2 ounce) cans Hunt's® Diced Tomatoes, undrained
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1/2 cup water
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salt and pepper to taste
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6 large eggs, or more as needed
Directions
1
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
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
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.