Mexican-style Shakshuka
This is the Sunday breakfast I’ve been dreaming of—a perfectly runny yolk, swimming in a mouthwateringly spicy sauce with avocado to cool you down and warm tortilla to soak everything up.
Servings: 1 to 2 people
Total time: 30 minutes
Ingredients
3 chilies de guajillo
8-10 chilies de arbol
quarter of a white onion
3 cloves of garlic
1 teaspoon Knor chicken bouillon
1 teaspoon apple cider vinegar
1 cup of the reserved chili water
4 eggs
cheddar cheese (as much as your heart desires)
garnish: crema or sour cream, slivered avocado and chopped cilantro
Instructions
Remove stems and seeds from the chiles.
Cover in boiling water in a heat-resistant bowl and let rehydrate for 20 minutes.
Once rehydrated, place in blender with onion, garlic, chicken bouillon powder, apple cider vinegar and reserved water.
Blend until smooth then strain out the pulp before placing it into a pan on medium-low.
Once the mixture is simmering, add in eggs and cover for 3 minutes.
Open the lid and top with cheddar cheese and cover again so that the cheese can melt over the eggs.
Once eggs are cooked to your desired level drizzle over crema, top with cilantro and avocado.
Watch the video here:
