The sauce by itself makes for a tasty topping to eggs on corn tortillas. Top this Tex-Mex Style Shakshuka with cheese and have a fabulous breakfast, lunch, OR dinner! Trust me on this one.
I have been wanting to make this for a while. It just looks delicious!! On all the Pinterest images I’ve seen I just want to dive in with some crostini and have at it. Well, this version meant tortillas instead of bread, but S doesn’t see tortillas as bread, so we had bread. But, please do have tortillas with this version.
*insert real life snippet*
Okay. Y’all know that we wake up before the butt crack of dawn even rolls over. Early. This means that Missy gets walked…early. Usually, I’m fine with that. On a rare occasion, I get creaped out.
Like the other morning. We’re doing our usual route and she’s acting weird. To me, this means she sees something or smells something I don’t. She’s staring at the top of the building. Like, something is up there and I can’t see it but I smell it type of staring.
Now, at this particular part of our walk, I have seen many sets of eyes staring back at me from the small wooded area right there. This was not that. She was FIXATED on something up there and I saw nothing. I had to drag her away to continue our walk.
Now, I’ve seen deer, raccoon, possum, and even heard an owl in the early mornings walking her. I even heard a woodpecker this morning. What in the WORLD a woodpecker is doing up this earning in the morning, I have no idea, but I heard him….pecking away. I know we have turkey buzzards and a hawk that lives in the area. Besides that and the owl, I have no clue what she could have been looking for.
And now, back to this:
Heh. I know, it doesn’t look like much now. My eggs were already in there and I put S’s in there so they were runny. Well, I TRIED to make his runny. Just a note, don’t let them cook for longer than 5 minutes and definitely NOT 7. Just sayin…
What!? I don’t have much experience with poaching eggs. We just don’t DO poached eggs. Heck. We rarely do real eggs. With S’s cholesterol issues, we do egg substitute which you just can’t poach unless you want to make egg drop soup. *snort*
AND I only cooked 4 eggs. Two for each of us for dinner. I saved the rest of the sauce that would have gone with the last 2 eggs for lunch….which has now turned into breakfast. Government shut down and all. We probably will be closed again tomorrow, too, if we get as much snow as they’re predicting. So, if you have any sauce left over, or if you just want to make a batch of the sauce, it makes for a tasty topping to eggs on corn tortillas. Top with cheese and you have a fabulous breakfast. Trust me on this one. LOL
- 2 cups onion, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 2 tablespoons jalapeno, finely diced
- 1 cup medium salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 28 ounces crushed tomatoes
- 6 large eggs
- 1 loaf baguette or warmed flour tortillas
- Heat a large skillet coated with cooking spray over medium heat.
- Add onions and sauté 5 minutes, or until tender. Add peppers and jalapeno. Cook an additional 10 to 15 minutes or until vegetables are tender.
- While the vegetables are cooking, slice the baguette on an angle and toast until lightly brown in a toaster.
- Sprinkle the chili powder and ground cumin over the vegetables and stir to combine. Pour the crushed tomatoes over the vegetables and bring to a simmer.
- Make 6 wells in the mixture and carefully crack each egg into the wells and simmer until desired degree of doneness for the eggs.
- Serve with toasted baguette slices or warmed tortillas.