CHILI SHAKSHUKA

Chili Shakshuka image

Provided by Gabriela Rodiles

Time 45m

Yield 5 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 medium red onion, diced
2 cloves garlic, minced
1 pound lean ground turkey
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons hot smoked paprika
Kosher salt and freshly ground black pepper
One 28-ounce can fire-roasted whole tomatoes
One (4.5-ounce) can diced green chiles, drained
5 large eggs
1/2 cup shredded Cheddar
1/2 cup lightly packed cilantro leaves
1/4 cup sour cream
3 scallions, thinly sliced
1 ripe avocado, halved, pitted and sliced
Tortilla chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add half of the diced red onion; set the remaining onion aside for serving. Cook, stirring occasionally, until the onion is slightly translucent, about 4 minutes, then add the garlic and cook until softened, 2 minutes.
Add the ground turkey and cook over medium-high heat until cooked through and lightly browned, about 5 minutes. Add the chili powder, cumin, paprika and 1 teaspoon salt, then season with pepper. Cook, stirring, until the spices coat the mixture fully, about 1 minute. Add the tomatoes and break them up using the back of a wooden spoon, then add the green chiles. Fill the tomato can with 1/2 cup water and swirl around to make sure all the sauce has been removed from the can, then add this mixture to the skillet. Let the chili simmer until it has thickened and some of the liquid has cooked off, 8 to 10 minutes.
Make five wells with a back of a large metal spoon into the top of the chili and crack an egg into each hole. Put the skillet in the oven and cook until the whites are completely set but the yolks are still runny, 9 to 11 minutes.
Remove from the oven and serve topped with the remaining half of the diced red onion, shredded Cheddar, cilantro, sour cream, scallions, avocado and tortilla chips.