Cantina Style Shakshuka Skillet

Original Recipe by Fleur De-Lectable

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PREP TIME

25-30 minutes

COOK TIME

10-15 minutes

SERVES

4-6 people

INGREDIENTS:

• 2 tblsp vegetable oil

• 1 poblano pepper, diced

• 1 small onion, diced

• 1 (14.5oz) can chopped fire roasted tomatoes with garlic, undrained

• 1 (12oz) container Sam’s Fresh Salsa Cantina Style salsa

• 3/4 tsp salt

• 1/2 tsp smoked paprika

• 1/2 cup crumbled queso fresco

• 6 eggs

• 1/4 cup chopped cilantro

• 1 warm baguette

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

3. Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

4. Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping