When the Middle East Meets Mexico / by Annabelle QV


How did I only now discover the joy of a shakshouka and chilaquiles hybrid?  To partake in this double delight yourself, just make shakshouka as you would normally (here I did not have tomato paste, so I just stuck to tomatoes, red pepper, onion, garlic, cayenne, cumin); stir in some lightly fried corn tortilla right before you drop the egg so they don't get overly soggy.  Bake the eggs, and then add more tortilla on top for bonus crispy time.  I added parsley and avocado as well.