Turn breakfast up a notch with this Mexican-inspired shakshuka that uses leftover salsa for added kick.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring salsa to a simmer in a large skillet. Make 4 indentations with a measuring cup and crack an egg into each. Sprinkle with salt and pepper. Reduce heat; cook, covered, until whites are set, about 3 minutes. Top with crumbled cotija cheese and chopped cilantro.


Cook's Notes:

You can use any size jar of salsa you like.

You can top this is feta cheese instead of cotija, and parsley instead of cilantro, if preferred.

Nutrition Facts

226.2 calories; protein 17.4g 35% DV; carbohydrates 8.5g 3% DV; fat 14.4g 22% DV; cholesterol 386.9mg 129% DV; sodium 1050.1mg 42% DV. Full Nutrition