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. Warm the olive oil in a large cast-iron skillet over medium heat. Add the ground chorizo and cook, breaking it up, until well browned, about 8 minutes. Transfer the chorizo to a plate, leaving the drippings in the pan.
2. Add the onion and red bell pepper to the skillet and sauté until the onion turns translucent, about 5 minutes. Stir in the garlic, chili powder, cumin, black pepper, and salt; cook until fragrant, 1 to 2 minutes.
3. Return the browned chorizo to the pan and pour in the diced tomatoes. Simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 15 minutes.
4. Make four small wells in the sauce and crack an egg into each. Cover the skillet and cook until the egg whites are set and the yolks are done to your liking, 6 to 10 minutes.
5. Uncover, sprinkle with the queso añejo and cilantro, and serve hot.