Shakshuka Rancheros
Credit: Jonathan Hochman
Ingredients
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2 tablespoons olive oil, or other vegetable oil
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1 medium onion, chopped
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3 garlic cloves, chopped
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1 hot pepper, chopped (you can remove the seeds to reduce the level of spiciness). If you were able to get fresh halpinio pepper - 2 chopped peppers will do the job)
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1 tablespoon cumin
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1 and a half teaspoons of smoked paprika
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1 tablespoon of chili powder
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2 ancho chili peppers, or 1 teaspoon of the dry spice (for those who have trouble getting it, a tablespoon of Arisa will do the job)
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2 cans of crushed tomatoes
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Salt and pepper, to taste
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1 packet of crumbled feta cheese
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4-6 large eggs
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To serve: chopped cilantro
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A little of the crumbled feta cheese
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Corn tortillas
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Bean puree (optional)
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Avocado (optional)
Instructions
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Marinate the ancho chilis in ½ -3/4 cup hot water for at least 10 minutes. Blend with the remaining water and set aside
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Heat large pan with oil until hot
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Add onions and stir until soft (about 2-3 minutes)
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Add garlic and jalapenos and stir another 2-3 minutes (careful not to burn the garlic)
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Add ancho puree (or harrisa), cumin, smoked paprika, and chili powder. Still well until fragrant
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Add crushed tomatoes (with liquid), salt and pepper, and mix well. Be sure to scrape all the good flavor from the bottom of the pan
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Let simmer on medium-low heat for 15-20 minutes stirring occasionally
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Spread queso fresco (or feta) lightly and evenly across pan and gently fold
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Crack eggs into pan careful not to break the yolks
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Cover and let simmer on low or place in a preheated 190C oven for 5-10 minutes (5 for soft yolks 10 for firmer)
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Prior to serving, sprinkle with chopped cilantro and remaining queso fresco andserve with warm corn tortillas or tortilla chips (it’s great with pita or any bread!)
Suggested sides:
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Frijoles Refritos (Refried pinto or black beans) Simple to make but a different recipe for a later date
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Fresh sliced avocado
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Enjoy your meal!