Mexican Shakshouka with Rice

Instructions

1. Prepare rice according to package instructions. Reserve.

2. Heat olive oil in a large cast iron pan (or skillet), add diced onion and cook on medium heat for 5 minutes while stirring until it starts to brown.

3. Add chorizo and red bell pepper to the onions and continue to sauté for an additional 4 minutes. Stir in cumin, paprika, chili powder, salt, pepper and minced garlic.

4. Stir in fire roasted tomatoes, cook for 1 minute.

5. Using a ladle, make 6 indentations by pushing the bottom of the ladle into the shakshouka. Crack one egg into each of the indentations.

6. Cover and heat on low for 5 to 7 minutes, or until desired doneness of eggs. Garnish with cilantro, jalapenos and avocado. Serve shakshouka on top of reserved rice.