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Verde Shakshuka

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This recipe is great for feeding a crowd, but you can also easily decrease the amount of pozole and eggs for single servings too.

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Ingredients

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  • 5 cups leftover vegan green pozole
  • 1/2 cup crumbled cotija cheese
  • 5 eggs
  • kosher salt and pepper to taste
  • 1/4 cup cilantro leaves
  • 1 avocado, sliced thin

Instructions

  1. Preheat the oven to 375°F and lightly grease a baking dish.
  2. Add the prepared vegan green pozole to a deep skillet or a baking dish that can go from the stove to the oven. Heat the pozole over medium-high heat until simmering. Sprinkle cotija cheese over the top. Make an indention in the pozole with the back of a spoon and gently break an egg into the indention. Repeat with the remaining eggs. Season with salt and pepper to taste.
  3. Bake in the preheated oven for 10-15 minutes until eggs are cooked to the desired consistency. (This time will vary slightly depending on whether the pozole is hot or cold when you start the recipe.)
  4. Top with cilantro and avocado slices then serve immediately with gluten free baguette slices or toast.

Find it online: https://thismessisours.com/easy-15-minute-verde-shakshuka/

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