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Mexican Shakshuka aka 'Eggs in a Pot'

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Cynthadeltorro

"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."
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Ingredients

45 m servings 532 cals
Original recipe yields 10 servings

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Directions

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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Lightly butter both sides of the bread slices and place on a baking sheet.
  5. Toast in the preheated oven, turning bread halfway, for 10 minutes.
  6. 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.
  7. 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.

Footnotes

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

Nutrition Facts


Per Serving: 532 calories; 32.9 g fat; 34.9 g carbohydrates; 24.6 g protein; 225 mg cholesterol; 2194 mg sodium. Full nutrition

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