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"Turn breakfast up a notch with this Mexican-inspired shakshuka that uses leftover salsa for added kick."
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Ingredients15 m servings 226
Original recipe yields 2 servings
- 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.
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- 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.
Per Serving: 226 calories; 14.4 8.5 17.4 387 1050 Full nutrition