Saturday, February 9, 2013

Mexican Shakshuka

Recipe courtesy of the Savory Table

To make the basic recipe all you really need are the tomatoes, egg, salt and pepper, but I have dolled mine up with cheese and chopped green onion.  Of course this is a deviation from theclassic recipe, but that's how I roll.

1 cup diced tomatoes with green chilies (I use Kroger brand diced salsa style fire roasted tomatoes in tomato puree and they were perfect.  If you don't have those available look for a brand of canned tomatoes with green chilies that is packed in tomato puree.  I think Rotel is a bit watery for this recipe.)
1 large egg
Salt and Pepper to taste
1/4 cup shredded Mexican blend cheese (you can also use cojita, queso fresco, feta or any other favorite cheese you choose)
Chopped green onion or chopped cilantro to garnish 
Warm corn tortillas (optional)

Place tomatoes in a heat proof pan (I use a 6" cast iron skillet for my single serving) over medium heat.  Heat until tomatoes start to simmer.  Heat and stir until the tomatoes are piping hot all the way through.

For a medium doneness, gently crack an egg (you can also squeeze 2 eggs into this small pan for heartier appetites) into the center of the simmering tomatoes.  Cover with a lid and cook for approximately 3 - 4 minutes (my egg was cold from the fridge so it took closer to 3-1/2) or until whites are mostly set around a bright yellow yolk.  While shakshuka is simmering, preheat broiler.

After 3 - 4 minutes sprinkle eggs with grated cheese and place under the preheated broiler.  While watching carefully, broil until the cheese is melted and bubbly, approximately 1 minute. 

Remove from the oven and sprinkle with chopped green onions or coarsely chopped cilantro.  Serve immediately with warm corn tortillas.

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