Southwest Shakshuka
This Southwest Shakshuka is a twist on the classic, the eggs are poached in a rich and flavorful tomato sauce with chipotle and poblano peppers, then topped with cojita cheese and cilantro.
Click Stars to Rate Recipe:
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion (small dice)
- 1 medium yellow bell pepper (small dice)
- 1 large poblano pepper (small dice)
- 3 large cloves fresh garlic (finely minced)
- 2 pounds vine ripe tomatoes (quartered or large dice)
- 2 medium chipotles in adobo (minced)
- 8 large eggs
- 3 ounces cojita cheese (crumbled)
- 1 handful fresh cilantro (chopped)
- gluten free bread or pita for serving
Instructions
- Heat a large frying pan or cast iron pan over medium high heat. Add olive oil to coat the pan and saute the onion, bell and poblano peppers. Season with salt and pepper and stir from time to time.
- Once they are softened and the onion is almost translucent, add the garlic. Stir and let heat through until fragrant.
- Add the tomatoes and chipotle peppers, stirring again to combine the ingredients well. Reduce the heat to medium, cover and let simmer. Stir and mash the tomatoes as they break down. This should take about 5-10 minutes.
- Taste and re-season the sauce with salt and pepper if needed.
- Turn the heat to medium low, then carefully crack the eggs onto the top of the tomato sauce. Cover and let the eggs cook to your preferred done-ness.
- Top with crumbled cojita cheese and chopped fresh cilantro along with warm crusty gluten free bread.
- *This recipe will serve four if you plan to ladle 2 eggs with an extra scoop or two of the sauce per person.
Nutrition
Calories: 353kcalCarbohydrates: 22gProtein: 19gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 391mgSodium: 405mgPotassium: 936mgFiber: 5gSugar: 12gVitamin A: 2799IUVitamin C: 124mgCalcium: 212mgIron: 3mg
Show recipe love with a post on Instagram!Mention @athomewithshay or tag #AtHomeWithShay!