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The Best Recipes: Mexican Shakshuka aka 'Eggs in a Pot' Popular Recipes

Trying to find recipes Mexican Shakshuka aka 'Eggs in a Pot', the site provides recipes Mexican Shakshuka aka 'Eggs in a Pot' that an individual need Listed here are the dishes Mexican Shakshuka aka 'Eggs in a Pot' of which you need

Mexican Shakshuka aka 'Eggs in a Pot'

"This is a delicious Mexican chorizo stew with poached eggs. We had this dish in a small beach hotel in Tulum, Mexico called Playa Azul. I have spent the last year recreating and perfecting it. My family loves it. Update: After years of making eggs in a pot, I finally came to realize that the dish I had in Mexico was a version of the Middle Eastern dish, shakshuka."

Ingredients :

  • 1 (15 ounce) package chorizo sausage
  • 1 (8 ounce) can sliced mushrooms, drained
  • 1/4 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
  • 1/4 cup butter, or to taste
  • 2 tablespoons baking soda
  • 8 eggs, or more to taste
  • 1/2 cup crumbled queso fresco
  • 2/3 cup Mexican crema, crema fresca

Instructions :

Prep : 10M Cook : 10M Ready in : 45M
  • 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.

Notes :

  • Half-and-half can be substituted for the crema, if desired.
  • Poaching eggs the "regular" way will also work well.

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