Mexican Shakshuka with Roasted Red Peppers

Follow our step-by-step guide on how to make Mexican Shakshuka with Roasted Red Peppers.

1. Step 1

   Begin by warming vegetable oil in a skillet over medium heat.

2. Step 2

   Toss in the diced onion and sauté until it turns translucent and tender, which should take about five minutes.

3. Step 3

   Next, introduce the chopped roasted red peppers and minced garlic, cooking them until they release their delightful aroma, roughly one to two minutes.

4. Step 4

   Now, add the tomato paste along with chili powder, ancho chile powder, ground cumin, and Spanish paprika.

5. Step 5

   Sauté this vibrant mixture for another one to two minutes, ensuring everything is well blended.

6. Step 6

   Pour in the undrained diced tomatoes and a splash of water, seasoning with salt and pepper to taste.

7. Step 7

   Raise the heat to medium-high and bring the concoction to a lively boil, then reduce it to medium and let it simmer for about five minutes, allowing the flavors to meld beautifully.

8. Step 8

   Lower the heat to medium-low and create small wells in the tomato mixture for each egg.

9. Step 9

   Gently crack an egg into each well, cover the skillet, and poach the eggs until the whites are set and the yolks are just thickened, which should take between two and a half to five minutes.

10. Step 10

    Enjoy the rich, comforting flavors of this dish as you savor each bite.