Chorizo Shakshuka is a bold twist on the traditional poached eggs suspended in a thickened tomato sauce dish. Chipotle en adobo peppers add smokiness, making it ideal for pairing with your favorite tortilla chips.
Parsley or cilantro, chopped, for garnish(optional)
Instructions
Preheat oven to 375 degrees Fahrenheit.
Cook chorizo over medium heat for 7-8 minutes, until fully cooked. Remove chorizo from the pan and spread across paper towels to absorb any excess grease. Leave behind a little bit of the grease to cook the vegetables in.
Add diced onion and bell pepper to the pan and cook for 5 minutes, stirring occasionally.
Add the minced garlic and continue cooking for another minute, stirring constantly.
Buzz the chipotle en adobo peppers in a food processor for 30 seconds and add to the pan. Add the cumin. Add the whole tomatoes and canning liquid, squeezing the tomatoes with your hands first to break them up. I like the rusticness of differently sized pieces of tomato.
Add the chorizo back in. Increase heat to medium-high and simmer for around 10 minutes, until the sauce thickens.
Remove pan from heat. Create 5-6 “wells” in the sauce. Crack a large egg into each little well.
Bake for 8-10 minutes, uncovered, on the top rack of your oven. You want the eggs to still be jiggly and the whites to appear somewhat set - the eggs will continue cooking upon removal from the oven.
Garnish with parsley and cotija or feta cheese. Serve family-style with tortilla chips or toast.