Category:
Main Courses

Seasons:
April, May, June, July, August

Serves 4

Super easy

2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
2 jalapenos, diced
1 garlic clove, minced
1 teaspoons cumin
1 tablespoons coriander
1 tablespoons smoked paprika
tablespoons chopped chipotles in adobo sauce
3 cups chopped tomatoes with juice
4 eggs
1 cups crumbles Cotija cheese
1 handfuls parsley or cilantro, roughly chopped
Kosher salt and pepper, to taste

Shaksouka Rancheros Directions

Heat the oil in a large saucepan over medium heat.

Add the onions, peppers and garlic and sauté until aromatic—about 1 minute.

Add the spices, chipotles and tomatoes—in that order.

With a wooden spoon, scrape up any browned bits in the bottom of the pan.

Add a pinch of salt and pepper, to taste, and stir.

Lower the heat to simmer and cover.

Let simmer for 10 minutes.

Crack the eggs into 4 small bowls.

Remove the lid from the sauce, make little wells in the sauce with a ladle and gently place the eggs, one at a time, into these wells—splashing a little sauce over the top of each egg as you go.

Cover and cook until the eggs are set to your liking—about 5 minutes for medium-cooked eggs.

Once done, remove from the heat and sprinkle with the Cotija cheese and freshly chopped herbs. Serve with chewy toasted bread or tortillas.