Mexican Shakshuka aka 'Eggs in a Pot' recipe
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Ingredients
- 1 (15 ounce) package chorizo sausage 1 (8 ounce) can sliced mushrooms, drained ¼ 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 ¼ cup butter, or to taste 2 tablespoons baking soda 8 eggs, or more to taste ½ cup crumbled queso fresco ⅔ cup Mexican crema, crema fresca
Nutrition Info
- 532.1 caloriescarbohydrate: 34.9 gcholesterol: 225.3 mgfat: 32.9 gfiber: 2.9 gprotein: 24.6 gsaturatedFat: 15 gservingSize: -sodium: 2194 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Shakshuka aka 'Eggs in a Pot'
Directions
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Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Lightly butter both sides of the bread slices and place on a baking sheet.
Toast in the preheated oven, turning bread halfway, for 10 minutes.
Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.