Print Options:

Mexishuka

Yields2 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

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/

 2 tsp olive oil
 1 medium oniondiced
 3 garlic clovescrushed and chopped
 8 small tomatoesor 5 large
 1 red chili pepperdiced
 2 tsp cumin
 1 tsp cinnamon
 1 tsp paprika
 1 tsp cayenne pepper
 1 tsp salt
 3 eggs
 1 can refried beans
 1 limecut into wedges
 tortillas
 fresh cilantro
 avocadothinly sliced
 shredded cheese
1

Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.

2

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.

3

Add the spices and stir, tasting and adding spice to your desired flavor.

4

Crack the eggs directly into the tomato mixture, being careful not to break the yolk.

5

Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.

6

Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.

7

If making the tostada: In a separate pan, grill the tortillas until crunchy then cut into chips to be used for dipping.

8

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.

9

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).

10

Add additional toppings to your taste, including a hefty squeeze of lime juice.

Nutrition Facts

Servings 0

Copyright Sonora Foods