Mos Red Sea Shakshuka


40 minutes
4 servings


4 large EGGS
3 Tbsp. olive oil
1½ Tbsp. onion, diced
1½ cup yellow bell pepper, diced
1½ Tbsp. garlic, minced
1 tsp ground cumin
1 tsp chipotle seasoning
½ tsp salt
2 Tbsp. tomato paste
2 cans diced tomatoes with liquid (14.5 oz. cans)
1 can diced green chilies, drained
1 cup chorizo sausage, cooked
¼ cup water
¼ cup queso fresco
¼ cup chopped cilantro
1 avocado, sliced
4 corn tortillas

Yields: 4 servings



  1. HEAT olive oil over medium-high heat until hot. ADD onion, yellow pepper, and garlic. COOK and STIR 5-7 minutes until onions begin to brown.
  2. REDUCE heat to medium, continue to COOK until bell pepper is softened.
  3. ADD cumin, chipotle, salt, tomato paste, diced tomatoes, green chilies, and water and bring to a boil.
  4. ADD chorizo, REDUCE heat and SIMMER, uncovered for 10 minutes.
  5. MAKE 4 evenly spaced impressions in sauce and break an egg into each impression. COVER pan, REDUCE heat to low.
  6. COOK 6-8 minutes or until eggs are done to your preference.
  7. REMOVE from heat, SPRINKLE with cheese, and cilantro.
  8. DIVIDE shakshuka evenly between 4 bowls. SERVE in bowls with corn tortillas.