Verde Shakshuka

• Produce

  • 1 Avocado, thin
  • 1/4 cup Cilantro, leaves

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 Kosher salt and pepper

• Dairy

  • 1/2 cup Cotija cheese

• Other

  • 5 cups Leftover vegan green pozole,

Found on beardandbonnet.com

Description

Ingredients

• 5 cups leftover vegan green pozole,
• ½ cup crumbled cotija cheese
• 5 eggs
• kosher salt and pepper to taste
• ¼ cup cilantro leaves
• 1 avocado, sliced thin

Directions

• Preheat the oven to 375°F and lightly grease a baking dish.
• Add the prepared vegan green pozole to a deep skillet or a baking dish that can go from the stove to the oven. Heat the pozole over medium-high heat until simmering. Sprinkle cotija cheese over the top. Make an indention in the pozole with the back of a spoon and gently break an egg into the indention. Repeat with the remaining eggs. Season with salt and pepper to taste.
• Bake in the preheated oven for 10-15 minutes until eggs are cooked to the desired consistency. (This time will vary slightly depending on whether the pozole is hot or cold when you start the recipe.)
• Top with cilantro and avocado slices then serve immediately with gluten free baguette slices or toast.