Mexican Shakshouka with Rice

This hearty dish combines the flavors of traditional shakshouka with a Mexican flair. Get ready to start your day with a burst of flavor and spice!

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Serves
6
Total Time
45
Prep Time
10
Cook Time
35

Ingredients

  • null 1 cup RiceSelect® Texmati White Rice
  • null 2 tbsp olive oil
  • null 1 cup onion, diced
  • null 8 oz smoked chorizo, 1/2-inch sliced
  • null 1 red bell pepper, seeded and diced
  • null 1 tsp cumin
  • null 2 tsp paprika
  • null 1/2 tsp chili powder
  • null 1/4 tsp salt
  • null 1/4 tsp pepper
  • null 2 tsp fresh garlic, minced
  • null 28 oz fire roasted tomatoes, diced, canned
  • null 6 eggs
  • null 1 bunch cilantro
  • null 1 jalapeño, sliced
  • null 1 avocado, sliced
  • null 1 lime, cut into wedges

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.