@ruthdegarcia:

Ruth De Garcia

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Region: CO

Monday 14 July 2025 17:06:23 GMT

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♥️🇵🇷😍🇩🇴♥️

2025-07-14 17:52:12

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Latin-inspired shakshuka con chorizo, queso fresco & that orange @Happy Egg yolk that brings it all together! One pan. BIG flavor #HappyEggPartner Ingredients 5 oz. ground Spanish chorizo 2 tbsp. olive oil ½ red bell pepper, dicednd 1 small yellow onion, diced 4 garlic cloves, finely minced 1 tsp. smoked paprika 1 tsp. ground cumin ½ tsp. dried oregano 28 oz. canned crushed San Marzano tomatoes Salt and freshly ground black pepper, to taste 4-6 eggs from Happy Egg ½ cup crumbled queso fresco Fresh chopped cilantro, for garnish Instructions Preheat the oven to 350F. Heat a large skillet or cast-iron pan over medium heat. Add the ground chorizo and cook for 4-5 minutes, breaking it up as it renders its fat and crisps around the edges. Once browned, use a slotted spoon to transfer the chorizo to a small bowl, leaving the rendered fat in the pan. Add the olive oil to the pan, followed by the diced onion, red bell pepper, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent. Sprinkle in the smoked paprika, ground cumin, and dried oregano, and sauté for another 1-2 minutes to bloom the spices. Season with salt and freshly ground black pepper. Pour in the crushed San Marzano tomatoes, return the chorizo to the pan, and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes, or until it thickens and the flavors meld. Use a spoon to create small wells in the sauce, then crack the Happy Egg directly into the wells. Place the pan in the oven for a few minutes, or until the whites are set but the yolks are still runny. Remove from heat and sprinkle with crumbled queso fresco and fresh chopped cilantro. Serve immediately with crusty bread for dipping.

Latin-inspired shakshuka con chorizo, queso fresco & that orange @Happy Egg yolk that brings it all together! One pan. BIG flavor #HappyEggPartner Ingredients 5 oz. ground Spanish chorizo 2 tbsp. olive oil ½ red bell pepper, dicednd 1 small yellow onion, diced 4 garlic cloves, finely minced 1 tsp. smoked paprika 1 tsp. ground cumin ½ tsp. dried oregano 28 oz. canned crushed San Marzano tomatoes Salt and freshly ground black pepper, to taste 4-6 eggs from Happy Egg ½ cup crumbled queso fresco Fresh chopped cilantro, for garnish Instructions Preheat the oven to 350F. Heat a large skillet or cast-iron pan over medium heat. Add the ground chorizo and cook for 4-5 minutes, breaking it up as it renders its fat and crisps around the edges. Once browned, use a slotted spoon to transfer the chorizo to a small bowl, leaving the rendered fat in the pan. Add the olive oil to the pan, followed by the diced onion, red bell pepper, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent. Sprinkle in the smoked paprika, ground cumin, and dried oregano, and sauté for another 1-2 minutes to bloom the spices. Season with salt and freshly ground black pepper. Pour in the crushed San Marzano tomatoes, return the chorizo to the pan, and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes, or until it thickens and the flavors meld. Use a spoon to create small wells in the sauce, then crack the Happy Egg directly into the wells. Place the pan in the oven for a few minutes, or until the whites are set but the yolks are still runny. Remove from heat and sprinkle with crumbled queso fresco and fresh chopped cilantro. Serve immediately with crusty bread for dipping.

bling come una star

bling come una star

Persian women are so elegant! #persian #persiangirl

Persian women are so elegant! #persian #persiangirl

#makeup 💄

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