13 Sep Try the Viral Shakshuka Recipe With our Chorizo!
Photo and recipe courtesy of Midwexican.com
This Shakshuka recipe is a bold and flavorful twist on a classic breakfast item! Poached eggs with a nice tomato sauce that is packed with an authentic spicy and smokey flavor that will leave your speechless! We want to thank the talented chefs at midwexican.com for this recipe creation.
- ½ pound chorizo
- 1 medium yellow or white onion, finely diced
- 1 red bell pepper, finely diced
- 4-6 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 28-ounce can of whole tomatoes
- 2-4 chipotle en adobo peppers (2 for less heat, 4 for a bold heat)
- 5-6 large eggs
- Parsley or cilantro, chopped, for garnish (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Cook chorizo over medium heat for 7-8 minutes, until fully cooked.
- Remove the chorizo from the pan and spread it across paper towels to absorb any excess grease. Leave behind a little bit of the grease to cook the vegetables in.
- Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally.
- Add the minced garlic and continue cooking for another minute, stirring constantly.
- Buzz the chipotle en adobo peppers in a food processor for 30 seconds and add to the pan. Add the cumin.
- Add the whole tomatoes and canning liquid, squeezing the tomatoes with your hands first to break them up.
- Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
- Remove pan from heat. Create 5-6 “wells” in the sauce. Crack a large egg into each little well.
- Bake for 8-10 minutes, uncovered, on the top rack of your oven. You want the eggs to still be jiggly and the whites to appear somewhat set – the eggs will continue cooking upon removal from the oven.
- Garnish with parsley and cotija or feta cheese. Serve family-style with tortilla chips or toast.
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