Mexican Shakshuka

01Method

1. 1

   Place a large skillet over medium-high heat. Add the chorizo along with the mushrooms and onion, breaking up the meat as it cooks until browned, about 5 to 7 minutes. Drain off any excess fat.

2. 2

   In a Dutch oven set over medium heat, combine the diced tomatoes, chicken broth, and tomato paste. Bring the mixture to a simmer, then stir in the cooked chorizo mixture and most of the crema, setting aside a small portion for finishing. Cover and cook, stirring from time to time, until the stew thickens to a chili-like consistency, at least 30 minutes.

3. 3

   Heat the oven to 350°F (175°C).

4. 4

   Lightly spread butter on both sides of each bread slice and arrange them on a baking sheet.

5. 5

   Bake in the preheated oven, flipping the slices halfway through, for 10 minutes total until toasted.

6. 6

   Fill a pot with water, stir in the baking soda, and bring to a boil. Gently lower in the eggs and cook for exactly 5 minutes and 45 seconds. Transfer immediately to an ice water bath to halt cooking, then peel the shells.

7. 7

   Nestle the peeled eggs into the warm chorizo stew to heat through. Finish with crumbled queso fresco and a drizzle of the reserved crema, then serve in bowls alongside the toasted bread.