Mexican-Style Shakshuka
Photography by Kate Mathis
Recipe by Ananda Eidelstein
| Total Time | 30 minutes |
| Servings | 4 |
Ingredients
- 2 1/4 cups tomato puree
- 8 oz. sliced cured chorizo
- 2 cloves garlic, chopped
- 3/4 tsp. chili powder
- 1/2 tsp. ground cumin
- 4 eggs
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- 2 tbsp. fresh cilantro leaves
Preparation
In ovenproof skillet, cook first 5 ingredients, stirring often, until flavors meld, about 10 minutes; season. Form 4 wells in tomato mixture. Crack 1 egg into each well. Bake at 375° until whites are set, 12 minutes. Top with remaining ingredients.