Shakshouka Rancheros

🧂 Ingredients

• 1 ancho chili
• 4 roma tomatoes

  (~350 g)
• 4 tomatillos

  (~250 g)
• 1 medium onion
• 1 tbsp butter
• 1 cup summer squash

  (e.g. pattypan) diced
• 4 cloves garlic
• 8 squash blossoms

  thinly sliced (see note)
• 1 tsp sweet paprika
• 1/2 tsp ground chipotle powder
• 1/2 tsp ground cumin
• 1/8 tsp ground annatto

  (optional)
• 1/4 tsp salt

  or to taste
• 1 can pinto beans
• 6 large eggs
• 2-3 sprigs cilantro

  chopped, to serve
• 50 g unaged goat cheese

  to serve
• 1 large avocado

  diced, to serve

Instructions

• 1 Bring a kettle of water to a boil. Remove the stem and (if you like)
  shake/scrape out the excess seeds from the ancho chili. Soak the stemmed/seeded
  pepper in 3/4 cup very hot water and set aside.
• 2 Boil water, add tomatoes and tomatillos, cook for 8 minutes or until tomatillos
  are soft and olive green.
• 3 Place the softened ancho chili and the soaking liquid in a blender or food
  processor along with the tomatoes, tomatillos, and onion. Puree the mixture
  thoroughly.
• 4 Melt the butter in a large skillet (preferably cast iron) over medium-high heat.
  Add the squash and garlic and saute for 1 minute, then add squash blossoms and
  cook for an additional minute. Add the tomato sauce to the pan and stir in all
  of the spices. Bring the mixture to a simmer, stirring occasionally. Add the
  beans and simmer the mixture until the sauce is thickened and reduced; about 6-8
  minutes.
• 5 Use a spoon to create six 'pockets' in the sauce. Crack an egg into each pocket
  and poach the eggs in the sauce until done to your liking (I recommend a
  slightly runny medium-poach myself).
• 6 Serve the eggs and the veggies/sauce in individual bowls and garnish with
  avocado, cilantro, and goat cheese. Alternately, you can garnish the entire pan
  and serve it in the center of the table, family-style.

Nutrition Info