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Vegetable Birria Shakshuka

Vegetable Birria Shakshuka

A plant-forward fusion of two bold dishes—this shakshuka simmers bell peppers, poblano chile, onions, and eggs in a spiced tomato-birria sauce featuring Custom Culinary® True Foundations® Vegetable Birria Broth. Served with queso fresco and warm tortillas.

What You'll Need

Recipe Ingredients

Yield: 4 servings / meal kits

Amount Ingredients
2 cups True Foundations® Vegetable Birria Broth
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can 14 oz) crushed tomatoes (or 2 cups fresh tomatoes, pureed)
1 tsp ground cumin
1 tsp smoked paprika
  Salt and pepper, to taste
1 Tbsp lime juice
  For the Shakshuka:
4-6 large eggs (sunny-side-up)
1  red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 Tbsp olive oil
  Fresh cilantro for garnish
  Crumbled queso fresco or feta cheese
  Lime wedges, for serving
  Warm tortillas or crusty bread, for serving

 
PREPARATION

Birria Mixture:
  1. In a saucepan, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the crushed tomatoes (or pureed fresh tomatoes) to the saucepan and stir to combine with the onions and garlic.
  5. Simmer for 5 minutes, allowing the tomatoes to cook down and reduce slightly.
  6. Pour in the vegetable birria broth and stir to combine with the tomato mixture.
  7. Add cumin, smoked paprika, salt, and pepper to taste.
  8. Simmer the sauce for another 5-7 minutes, allowing the flavors to meld.
  9. Stir in lime juice to brighten the sauce. Taste and adjust the seasoning if needed.

Vegetables:
  1. In a large, deep skillet or cast-iron pan, heat the remaining 2 tablespoons of olive oil over medium heat.
  2. Add the sliced bell peppers and onions and sauté until softened, about 8 minutes.
  3. Pour the prepared birria sauce with tomatoes into the skillet with the sautéed vegetables.
  4. Stir to combine and bring the mixture to a gentle simmer.

Eggs:
  1. Gently crack the eggs into the simmering sauce, creating small wells with a spoon for each egg to sit in.
  2. Cover the skillet with a lid and cook for about 4-6 minutes, or until the egg whites are set but the yolks remain runny.
  3. If you prefer fully cooked eggs, cook for a bit longer.

Final Assembly:
  1. Remove from heat and garnish with fresh cilantro, crumbled queso fresco, and lime wedges.
  2. Serve immediately with warm tortillas or crusty bread.

CHEF'S TIP