Mexican Shakshuka

This Mexican-inspired shakshuka recipe is a one-skillet poached egg dish hearty enough to feed a crowd. It's full of all the flavors you expect from Mexican recipes — tomatoes, onions, smoked peppers, cumin, chili powders, and Spanish paprika. Serve with warmed corn or flour tortillas and butter-fried hominy.

Prep Time:

10 min

Cook Time:

20 mins

Total Time:

30 min

Servings:

6

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 (8 ounce) jar roasted red bell peppers, drained and chopped
  • 1 tablespoon minced garlic
  • 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 large eggs, or more as needed

Directions

Step 1:
Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.

Step 2:
Stir in 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 for about 5 minutes.

Step 3:
Reduce heat to medium-low. Make a well in tomato mixture for each egg; 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.