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Mexican Shakshuka aka 'Eggs in a Pot'
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Mexican chorizo shakshuka: a fusion brunch delight blending poached eggs with Middle Eastern flavors.
Ingredients:
  • 1 (15 ounce) package chorizo sausage
  • 1 (8 ounce) can sliced mushrooms, drained
  • 0.25 large onion, diced
  • 1 (22 ounce) can diced tomatoes
  • 2 cups chicken broth, or more to taste
  • 1 (6 ounce) can tomato paste
  • 1 loaf French bread, cut into 1/4-inch slices
  • 0.25 cup butter, or to taste
  • 2 tablespoons baking soda
  • 8 eggs, or more to taste
  • 0.5 cup crumbled queso fresco
  • 0.66666668653488 cup Mexican crema, crema fresca
Instructions:
  • In a hot skillet, sauté chorizo with mushrooms and onion until browned and crumbly, for 5 to 7 minutes. Discard excess fat after cooking.
  • In a Dutch oven, heat diced tomatoes, chicken broth, and tomato paste over medium heat until simmering. Stir in the chorizo mixture and most of the crema, saving some for later drizzling. Cover and simmer, stirring occasionally, until the stew thickens like chili, for at least 30 minutes.
  • Preheat the oven to 350°F (175°C) for that perfect cooking temperature.
  • Spread a delicate layer of butter on each side of the bread slices and arrange them on a baking sheet.
  • Place the bread in the preheated oven for 10 minutes, flipping it halfway through to ensure even toasting.
  • 1. In a pot, combine water and baking soda, bring to a boil. 2. Add eggs and boil for precisely 5 minutes and 45 seconds. 3. Transfer eggs to an ice water bath immediately to halt cooking. 4. Peel shells from eggs.
  • Add eggs to the chorizo stew for reheating. Sprinkle with queso fresco and drizzle with the leftover crema. Serve in bowls with toasted bread on the side.

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