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Mexican Shakshuka

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Mexican Shakshuka

Directions

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Ingredients :

  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 (8 ounce) jar roasted red bell peppers
  • drained and chopped
  • 3 tablespoons Hunt’s® Tomato Paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Spanish paprika
  • 2 (14.5 ounce) cans Hunt’s® Diced Tomatoes
  • undrained
  • ½ cup water
  • salt and pepper to taste
  • 6 eggs
  • or more as needed
  • Methods :

  • Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
  • Stir in Hunt’s® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
  • Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
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