Poached eggs and chorizo stew form this fusion shakshuka, where Mexico meets the Middle East for brunch, or when breakfast meets lunch!
- 1 (15 ounce) package chorizo sausage
- 1 (8 ounce) can sliced mushrooms, drained
- ¼ large onion, diced
- 1 (22 ounce) can diced tomatoes
- 2 cups chicken broth, or more to taste
- 1 (6 ounce) can tomato paste
- 1 loaf French bread, cut into 1/4-inch slices
- ¼ cup butter, or to taste
- 2 tablespoons baking soda
- 8 eggs, or more to taste
- ½ cup crumbled queso fresco
- ⅔ cup Mexican crema, crema fresca
- Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
- Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly butter both sides of the bread slices and place on a baking sheet.
- Toast in the preheated oven, turning bread halfway, for 10 minutes.
- Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
- Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.