Tex-Mex Shakshuka

Name: Tex-Mex Shakshuka
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 medium red or yellow bell peppers, cut into thin strips; 1 medium sweet onion, thinly sliced (1 1/2 cups); 1/4 teaspoon fine sea salt or kosher salt; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1/2 cup water; 1 jar Muir Glen™ Organic Medium Salsa; 4 eggs; 1 tablespoon hot sauce; 1/4 cup crumbled queso fresco cheese (1 oz); 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons toasted pepitas (pumpkin seeds); 4 cups lightly salted tortilla chips

45 Minutes Total
4 Servings
380 Calories per Serving

Shakshuka it up! This riff on the North African classic tomato and egg skillet features organic salsa, warming cumin, fresh Mexican cheese and bright cilantro for a delicious and fun flavor combination that’s perfect for breakfast, dinner or anything in between.

Ingredient List

2 tablespoons olive oil
2 medium red or yellow bell peppers, cut into thin strips
1 medium sweet onion, thinly sliced (1 1/2 cups)
1/4 teaspoon fine sea salt or kosher salt
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 cup water
1 jar Muir Glen™ Organic Medium Salsa
4 eggs
1 tablespoon hot sauce
1/4 cup crumbled queso fresco cheese (1 oz)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons toasted pepitas (pumpkin seeds)
4 cups lightly salted tortilla chips

Preparation

In 10-inch skillet, heat oil over medium heat until shimmering. Add peppers, onion and salt; cook 7 to 8 minutes, stirring frequently, until onions begin to brown and peppers blacken on edges. Add garlic and cumin; cook 15 to 30 seconds, stirring constantly, until fragrant. Stir in water; cook 30 to 60 seconds, using spatula or spoon to scrape up browned bits, until liquid is absorbed.
Stir in salsa; heat to simmering. With back of spoon, make 4 evenly-spaced indentions in salsa mixture. Gently crack an egg into each indention. Drizzle hot sauce over eggs. Cover; reduce heat to low. Cook 8 to 11 minutes or until yolks are set. Sprinkle with cheese, cilantro and pepitas; serve with tortilla chips.

Tips

Drizzling the hot sauce over the eggs helps them cook by adding a little liquid that can steam directly on top of each yolk. If you can’t take the heat, reserve 1 tablespoon of the salsa, and spoon that over the eggs instead.
We tested this recipe with Mexican hot sauce, but any thin, vinegar-based hot sauce will work.

Nutrition Information

Servings: 4

Serving size: 1 Serving

Amount per serving (Calories ): 380

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	21g	32%
Saturated Fat	4&½g	21%
Trans Fat	0g	% Value not available
Cholesterol	190mg	64%
Sodium	820mg	34%
Total Carbohydrate	37g	12%
Dietary Fiber	4g	16%
Soluble Fiber	0g	% Value not available
Sugars	8g	% Value not available
Protein	11g	% Value not available
Vitamin D	Value not available	15%
Vitamin E	Value not available	20%
Calcium	Value not available	10%
Iron	Value not available	15%
Potassium	350mg	10%
Thiamin	Value not available	15%
Riboflavin	Value not available	25%
Niacin	Value not available	8%
Vitamin B6	Value not available	20%
Vitamin B12	Value not available	10%
Pantothenic Acid	Value not available	10%
Phosphorus	Value not available	20%
Magnesium	Value not available	15%
Zinc	Value not available	10%
Manganese	Value not available	15%
Selenium	Value not available	35%
Copper	Value not available	6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.