Mexican Shakshuka Aka 'Eggs In A Pot'

• 1 (15 ounce) package chorizo sausage
• 1 (8 ounce) can sliced mushrooms, drained
• 1/4 large onion, diced
• 1 (22 ounce) can diced tomatoes
• 2 cups chicken broth, or more to taste
• 1 (6 ounce) can tomato paste
• 1 loaf French bread, cut into 1/4-inch slices
• 1/4 cup butter, or to taste
• 2 tablespoons baking soda
• 8 eggs, or more to taste
• 1/2 cup crumbled queso fresco
• 2/3 cup Mexican crema, crema fresca

1. Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Lightly butter both sides of the bread slices and place on a baking sheet.
5. Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

chorizo sausage, mushrooms, onion, tomatoes, chicken broth, tomato paste, bread, butter, baking soda, eggs, queso fresco, fresca

Taken from www.allrecipes.com/recipe/263379/mexican-shakshuka-aka-eggs-in-a-pot/ (may not work)