Mexican Inspired Shakshuka with Beef Birria

Directions Print

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño to the pan, and cook for 5-6 minutes or until soft and fragrant. Add in cumin and smoked paprika and cook for 1 minute.
2. Add the beef birria with broth, shred the beef, and bring to temperature. Stir in the fire-roasted tomatoes and cook for 5 minutes.
3. Using the back of the spoon create 4 wells in the tomato mixture and place an egg in each well. Cover the skillet and cook for 7-10 minutes or until the eggs are done.
4. Garnish with cilantro, parsley, green onion, and queso fresco. Serve with warm tortilla chips or baguette slices.