Best Bites: Easy one pot Mexican shakshuka

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

2 tablespoons grape seed oil1 poblano pepper, diced1 red pepper, diced1 yellow pepper, diced1 cup diced sweet onion2 garlic cloves, minced1 teaspoon smoked paprika1 teaspoon ground cumin2 (14 oz) cans of diced fire roasted tomatoessalt and pepper to taste6 eggs1/3 cup crumbled queso fresco1/4 cup diced fresh cilantro1/4 cup diced green oniongarnish: sliced avocado. sliced jalapenoPreheat oven to 375 degrees.Heat 10″ cast iron skillet to medium high heat, add grape seed oil.Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.Then add the diced tomatoes. Simmer for about 5 minutes.Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

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