Shakshuka Chilaquiles

• 1 1/2 tablespoons extra-virgin olive oil or grapeseed oil
• 1/4 small yellow onion, diced
• 2 garlic clove, minced
• 1/2 cup diced roasted red bell pepper
• 1 tablespoon seeded and diced jalapeno, optional
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander

pinch nutmeg

• 1 minced chipotle pepper in adobo sauce plus 1 tablespoon (extra) adobo sauce
• 1 tablespoon tomato paste
• 2 cups crushed tomatoes
• 2/3 cup chicken or vegetable stock
• 3 to 4 large handfuls (thick) tortilla chips
• 3 large eggs
• garnishes:
• 2 ounces feta or goat cheese, crumbled

fresh chopped cilantro or thinly sliced green onion

1. 1. Place a large skillet over medium-high heat and add oil. Sauté onions, garlic, bell peppers, and jalapeno (if using) for 3 to 4 minutes or until onions become translucent.
2. 2. Add cumin and coriander and season with salt and pepper.
3. 3. Lower heat to medium and stir in chipotle, adobo sauce, tomato paste, crushed tomatoes and stock to mixture and continue to stir until sauce is smooth. Simmer for 6 to 7 minutes.
4. 4. Carefully fold chips into tomato sauce, handful at a time, until fully incorporated and all chips are well and evenly coated in sauce. Cover and continue to cook mixture for 6 to 8 minutes.
5. 5. Crack each egg into a small ramekin, one at a time, then carefully drop each egg into the skillet, atop the chips.
6. 6. Cover skillet again and continue to cook for an additional 6 to 8 minutes or until all whites have set and yolks are still runny. Remove from heat and top with feta or goat cheese, and cilantro or green onions. Lightly season with salt and pepper and serve.