Mexican-Style Shakshuka

Name: Mexican-Style Shakshuka
Total time: 30
Yield: 2
Ingredients: ½ red onion, diced; 2 cloves garlic, minced; 1 bell pepper, any color, diced; 4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead); 4 medium tomatoes, diced; 2 teaspoons cumin; 2 teaspoons paprika; 2 teaspoons garlic powder; 1 teaspoon cayenne; 1 salt, to taste; cotija cheese, to taste; avocado, sliced, for garnish

Recipe by Sumedha Pramod from tasty.co

Dinner 30 Mins.

Ingredients

2 servings

•

½ red onion, diced
•

2 cloves garlic, minced
•

1 bell pepper, any color, diced
•

4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead)
•

4 medium tomatoes, diced
•

2 teaspoons cumin

•

2 teaspoons paprika
•

2 teaspoons garlic powder
•

1 teaspoon cayenne
•

1 salt, to taste
•

cotija cheese, to taste
•

avocado, sliced, for garnish

Instructions

In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
Add the peppers and sauté for another 2-3 minutes until tender.
Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!