Mexican-style Shakshuka

Ingredients

• 1 small yellow onion or 1/2 large onion, thinly sliced

• 1 (12oz) can diced tomatoes with green chilis, excess liquid drained

• 1 (8oz) can tomato sauce

• 1 entire roasted pepper, any color, cut into quarters lengthwise and thinly sliced crosswise (from jar, or easily roast yourself. Learn how here)

• 2-3 garlic cloves, minced

• 1 cup tightly packed spinach, chopped

• 1/4 cup cream cheese

• 4 large organic eggs

• 1/4 tsp. ground coriander

• 1/4 tsp. chili powder

• 1/2 tsp. dried oregano

• 1/8 tsp. ground cumin

• Shredded cheddar or crumbled cotija cheese

• Chopped cilantro, for garnish

• Sliced avocado, for garnish

• Red pepper flakes, for garnish

• 2 tbsp. Extra-virgin olive oil or avocado oil or ghee

• Kosher salt & fresh ground pepper
  
  

Method

1. Heat oil in a large pan over medium-high heat. Add onion and season with kosher salt & pepper. Cook until slightly softened, 6-8 min. Add roasted peppers and garlic, cooking 30-60 seconds until garlic is fragrant.

2. Add diced tomatoes with green chilis, and tomato sauce. Fill tomato sauce can with water half way and add to pan. Season with kosher salt & pepper and stir to combine. Bring to a boil, reduce to a simmer, and cook on low for 5 min.

3. Melt in cream cheese over low heat and stir to combine. Using a spoon, make 4 holes in the mixture and crack and egg into each one, carefully so you don’t break the yolks. Cover pan with a lid and let sit for 5-6 minutes at low heat until egg whites are no longer translucent, but the yolk is still dippy.

4. Top skillet with cheese, cilantro, red pepper flakes, and/or sliced avocado. Serve with crusty bread or tortilla toasted over an open flame. Enjoy!