Shakshuka with queso fresco and brioche bread

Ingredients

• Pressed queso fresco (For finishing; the video shows Superior pressed queso fresco.)
• Eggs
• Tomato (Chopped.)
• Red onion
• Bell peppers (Red, yellow, or orange; diced into medium-sized cubes.)
• Olive oil (For sautéing.)
• Garlic (Freshly chopped or confited.)
• Hot smoked paprika
• Cumin
• Salt
• Black pepper
• Tomato sauce (The description calls it tomato paste; the audio says tomato sauce.)
• Fresh cilantro (Chopped; for finishing.)
• Brioche bread (Sliced; warmed in the pan.)

Steps

1. 1

   Heat olive oil in a skillet. Add the chopped garlic and red onion, and sauté for a couple of minutes.

2. 2

   Add the chopped peppers and chopped tomato. Sauté briefly.

3. 3

   Add the tomato sauce or paste, salt, black pepper, cumin, and smoked paprika. Mix and let it cook for a while; the video does not specify the time.

4. 4

   Warm the bread slices in the skillet alongside the mixture.

5. 5

   Make wells in the mixture and crack the eggs into them.

6. 6

   Cover the skillet and cook for 2 minutes.

7. 7

   Finish with chopped cilantro and pressed queso fresco. Serve with the bread for dipping into the mixture.

Notes

The source does not indicate quantities or the number of servings; the servings and preparation and cooking times are estimates. The audio says tomato sauce, while the written list indicates tomato paste. The cooking time for the mixture before adding the eggs is not specified.

Nutrition per serving

• breakfast
• vegetarian
• one-pan
• eggs
• with bread