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Mexican Shakshuka
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy Mexican shakshuka: One-skillet poached eggs in a flavorful tomato sauce with onions, smoked peppers, and aromatic spices.
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 Spanish paprika
  • 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
  • 0.5 cup water
  • 6 large eggs, or more as needed
Instructions:
  • In a skillet over medium heat, cook onion in oil until translucent for about 5 minutes. Stir in roasted peppers and garlic, sauté until fragrant for 1 to 2 minutes. Add tomato paste, chili powders, cumin, and paprika, then sauté until well combined for another 1 to 2 minutes.
  • Combine tomatoes and water in the pot, then season with salt and pepper. Increase the heat to medium-high until the mixture boils, then reduce heat to medium and simmer for approximately 5 minutes.
  • Lower the heat to a gentle simmer. Create a little space in the tomato mixture for each egg, then carefully crack 1 egg into each space. Cover and poach until the egg whites are set and the yolks are slightly thickened but still runny, which should take around 2 1/2 to 5 minutes.

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