SHAKSHUKA TOLUCA

The Mediterranean recipe that turns breakfast into an event. And it all comes together in one skillet.

https://video.wixstatic.com/video/ae57a8_e8b9ebe420e6430da162a6e3731a8c0b/720p/mp4/file.mp4

Ingredients:

• Toluca Argentine Chorizo (½ lb, sliced)

• Red bell pepper (1, sliced into strips)

• Onion (1 medium, chopped)

• Garlic (3 cloves, thinly sliced)

• Crushed tomatoes (2 cups)

• Smoked paprika (1 tsp)

• Ground cumin (½ tsp)

• Pinch of red pepper flakes (optional)

• Eggs (4)

• Feta cheese (½ cup, crumbled)

• Fresh cilantro or parsley

• Olive oil, salt, and pepper

  
  

Instructions:

1. Heat olive oil in a large skillet. Brown the chorizo for 3–4 minutes, then remove it from the skillet, leaving the rendered fat behind.

2. In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute, until fragrant.

3. Pour in the crushed tomatoes and season with salt and pepper. Simmer over medium-low heat for 10–12 minutes, until the sauce thickens.

4. Return the chorizo to the skillet and stir to combine.

5. Use a spoon to make 4 wells in the sauce and crack an egg into each one. Cover and cook for 5–7 minutes, until the egg whites are set and the yolks are still creamy.

6. Remove from the heat and sprinkle with feta and fresh cilantro or parsley. Serve straight from the skillet with crusty bread for dipping.