Heaven in a pan... A fusion of Mexican and Israeli cuisines is the duo you didn't know you needed. Mexican-style shakshuka is an explosion of flavour and makes for a delicious pairing for some Sonora Tortillas.
https://www.myjewishlearning.com/the-nosher/mexishuka/
Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.
Add the garlic to the pan and cook for one minute, then add the tomatoes and cover. Lower the heat to medium-low heat and simmer for about 15 minutes until the tomatoes are softened.
Add the spices and stir, tasting and adding spice to your desired flavor.
Crack the eggs directly into the tomato mixture, being careful not to break the yolk.
Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.
Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.
If making the tostada: In a separate pan, grill the tortillas until crunchy then cut into chips to be used for dipping.
Arrange the tortillas either on a plate or in a bowl (or use a pre-cooked tostada shell), layering on top the refried beans and other desired toppings of cheese, cilantro, and avocado.
Once the eggs are cooked into the tomato dish, use a large spoon to transfer the tomato sauce and eggs on top of the tortilla (or tostada).
Add additional toppings to your taste, including a hefty squeeze of lime juice.
Ingredients
Directions
Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.
Add the garlic to the pan and cook for one minute, then add the tomatoes and cover. Lower the heat to medium-low heat and simmer for about 15 minutes until the tomatoes are softened.
Add the spices and stir, tasting and adding spice to your desired flavor.
Crack the eggs directly into the tomato mixture, being careful not to break the yolk.
Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.
Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.
If making the tostada: In a separate pan, grill the tortillas until crunchy then cut into chips to be used for dipping.
Arrange the tortillas either on a plate or in a bowl (or use a pre-cooked tostada shell), layering on top the refried beans and other desired toppings of cheese, cilantro, and avocado.
Once the eggs are cooked into the tomato dish, use a large spoon to transfer the tomato sauce and eggs on top of the tortilla (or tostada).
Add additional toppings to your taste, including a hefty squeeze of lime juice.
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