Israeli Shakshuka meets Mexico in this spicy twist! Pepitas tie everything together with their gorgeous emerald hues.
Shakshuka a la Mexicana con Pepitas
ingredients:
4 eggs
1/4 cup Raw Pumpkin Seeds
1 can spicy enchilada sauce or homemade!
1 onion, diced
2 cloves garlic, minced
2 T Coconut Oil
to create:
1. Saute onion in Coconut Oil until translucent. Add garlic, cook 5 minutes more.
2. Add enchilada sauce, simmer till thick.
3. Poach eggs in sauce by pushing aside some of the sauce with the egg, cracking eggs directly into tomato sauce, and covering for about 4 minutes. Turn off stove.....
4. SPRINKLE WITH PEPITAS!
5. Serve with a hearty bread, corn tortilla, brown rice, or just eat straight up!! DIVINE, nourishing, and substantial!