Chorizo Shakshuka

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pork and beef chorizo

  16 oz or 454g

• Onions

  Raw

  ½ cup, chopped or 80g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  ½ tbsp or 4g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Mexican cheese

  Queso anejo

  2 oz or 57g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat olive oil in a large cast iron pan or skillet over medium heat. Add the ground chorizo and cook until browned, about 8 minutes. Remove and set aside.
2. Add the diced onion and bell pepper to the pan and sauté until onions are translucent, about 5 minutes. Stir in garlic, chili powder, cumin, pepper, and salt, cooking for an additional 1 to 2 minutes.
3. Return chorizo to the pan with diced tomatoes. Simmer for 15 minutes until thickened.
4. Create wells in the mixture and crack an egg into each. Cover and cook until whites are set, 6-10 minutes.
5. Remove lid, sprinkle with cheese and cilantro. Serve immediately.