Mexican Huevos Shakshukos
Eggs poached in a cumin-chile tomato sauce over crisp tortillas. Breakfast for dinner, and nobody's complaining.
Ingredients
- 1 tspolive oil
- ½medium onionfinely chopped
- 1(14.5-ounce) can no-salt-added petite diced tomatoes
- 1(4.25-ounce) can diced green chiles
- ¼ tspground cumin
- ¾ tspkosher salt
- Freshly ground black pepper
- 4corn tortillas
- Olive oil spray (such as Bertolli) or a mister
- 4large eggs
- 1 cupshredded romaine lettuce
- 1small Hass avocado (4 ounces)cubed
- 2 tbspchopped fresh cilantro
- Tabasco sauceoptional
Instructions
- In a 10-inch nonstick skillet, heat the oil over medium. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomatoes, chiles, cumin, ½ teaspoon of the salt and pepper to taste. Bring to a boil, then lower to medium-low, cover and simmer 5 minutes.
- Meanwhile, heat a nonstick griddle or skillet over high. Lightly spray both sides of the tortillas with oil and cook until crisp with little air pockets puffing up, about 30 seconds per side. Put one on each of 4 plates. When they puff, they're ready. It's the tortilla saying thank you.
- Carefully crack the eggs into the sauce. Cover and cook until the whites are opaque and the yolks are how you like them, 4 to 5 minutes for runny. Make little wells with a spoon first and the eggs stay put instead of wandering off across the pan.
- Spoon some sauce and an egg over each tortilla. Top each with a pinch of salt, the lettuce, avocado, cilantro and Tabasco, if you like.
Kitchen's closed Leftover sauce keeps for days. Warm it up, crack in fresh eggs, and you've got breakfast without even trying.