putting a mexican spin on a classic north african dish:  Shakshuka

When visiting Chef Rick Bayless's garden, I was shocked to see his chickens. While, I know they exist, I had never met any urban chicken farmers. His chickens are real producers...too many eggs for his family. So, they insisted that I take a few with me.

What to do with my "Golden" eggs?
I really wanted to showcase the eggs and do something I'd never done before. One of my favorite dishes to order out is a Shakshuka. Recently, my brother had it when visiting Tupelo Honey in Knoxville, TN. It is such a popular dish that it is claimed by most of the Middle East and Southern Europe, though, its origins are probably more North African than anything else. More of that food migration that I always talk about...."I might be leaving, but I'm taking my food with me😂😂"

At its base, it is a deliciously spiced tomato stew topped with lightly baked eggs. All of these juices and flavors are sopped up with some kind of bread, Challah, Pita...Recently, it has been adopted on a lot of American brunch menus, but is common to be eaten for dinner around the world.

So, back to my prized eggs...

I figured this is a dish I love and I have such a great ingredient to use. To honor, Chef Bayless I would make a Mexican Shakshuka. Yes, a Mexican Shakshuka. I combined traditional Mexican flavors, poblano peppers and spices to make my chicken stew. I layered the bottom of my cast-iron with a cilantro-lime rice, which when baked turned all crispy😋. I topped it with the fresh cracked eggs, added Oaxaca cheese and baked. I made homemade tortilla chips for dipping. Finally, I topped it with cilantro, green onions, limes, sour cream, and achiote.

There you have it. One of the most egg-ceptional dishes I have ever made!. Shashuka, Evanated.
Chicken Stew
​
1 Tbsp Chili powder
2 tsp Oregano
2 tsp Cumin
1 tsp smoked paprika
1 Tbsp ancho chili paste
1 lb. chicken
1 Tbsp Olive Oil
1 Onion
3 cloves garlic, minced
2 cups diced peppers (I used red, orange and poblano)
1 15 oz. can diced tomatoes
1 Large fresh tomato
2 Tbsp tomato paste
​Salt and pepper
1 Tbsp Masa Harina
2 Cups rice, cooked with chopped cilantro
2 Cups Black beans (whole or refried)
3-5 eggs
Oaxaca cheese
Handful of chopped cilantro
1 Chopped green onion
Mexican crema
1 Lime
1/4 tsp Achiote (ground annotto)

  1. Combine Chili powder, Oregano, Cumin, and Smoked Paprika in a pan. Let the spices smoke on low heat in the pan just until they become fragrant.
  2. Add Ancho chili paste. Mix together.
  3. Add 1-2 Tbsp of water...just enough to make a thick paste.
  4. Add Chicken, coat with paste, and cook thoroughly to 165 degrees.
  5. Remove the chicken from pan and shred.
  6. Add a Tbsp of Olive Oil to the same pan.
  7. Add onions and peppers and saute.
  8. Once cooked...add garlic, tomatoes, and tomato paste.
  9. Add salt/pepper to taste
  10. Add 1 Tbsp of Masa Harina to the tomato mixture.
  11. Add shredded chicken and simmer.​

Assembly
  1. Add olive oil to a cast-iron pan.
  2. Layer with rice, then beans, the chicken stew.
  3. Crack the eggs on top.
  4. Crumble Oaxaca cheese over the top
  5. Cook in oven for 10 minutes or so, until egg sets.
  6. Garnish with crema, lime, and achiote.

Pro tips:
  1. I like to roast my peppers. It gives a nice smoky flavor. To roast them, you can throw them on over an open flame for a few minute to get a nice char, but you can place it in the oven on broil, too. Once it is charred to your liking, stick in in an ice bath and remove the skin.
  2. This is a great use for day old rice. To make the rice really crispy, you can place a layer in the cast-iron and place that in the oven for about 10 min before filling with the rest.
  3. I hate the smell of garlic burning in a pan. I often make a paste out of the fresh garlic (basically, chopping the garlic so finely that all that is left is a paste. I realize a video is in order to really explain, but do your best😀). Now, when added, the garlic is fragrant and cooks evenly. No yucky burned garlic.
  4. Make a small divot in the mixture to crack the egg into. Keeps your egg from sliding around 😂
  5. ​If you can't find achiote, you can use paprika.