It's called BLENDABELLA and it is a jarred blend of portobello mushrooms, veggies and herbs in three flavors: Rustic Tuscan, Coconut Thai and Zesty Mexican.
They were so generous and sent me two jars of each flavor to play with and I was blown away at how versatile all of the blends were!
A few weeks ago, I poured some of the Rustic Tuscan blend on top of cream cheese and spread it on baguette slices- divine! Once I started testing out what I could do with the different flavors, I reached for the Zesty Mexican blend first. I love savory filling breakfasts and so the baked egg dish, shakshuka immediately jumped to mind. I'm so glad it did!
This is easy to throw together, and if you're hosting a brunch, it'll make you look like a rock star when you bring the skillet to your guests.
2 Tablespoons vegetable oil
1 poblano pepper, diced
1 cup diced sweet onion
2 (14.5-ounce) cans chopped fire roasted tomatoes with garlic, undrained
1 teaspoon smoked paprika
1 (12 ounce) jar Zesty Mexican BLENDABELLA
¾ teaspoon salt
6 eggs
1/3 cup crumbled queso fresco
¼ cup chopped cilantro
6 warm corn tortillas
Pre-heat oven to 375 degrees.
In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano and onion until softened, about 8-10 minutes. Add the canned tomatoes, BLENDABELLA and ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.
Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.
Remove the pan from the oven, sprinkle the eggs with the crumbled cheese and cilantro. Serve with warm corn tortillas, for dipping.
Serves 4-6
#BLENDABELLA #zestymexican
1 poblano pepper, diced
1 cup diced sweet onion
2 (14.5-ounce) cans chopped fire roasted tomatoes with garlic, undrained
1 teaspoon smoked paprika
1 (12 ounce) jar Zesty Mexican BLENDABELLA
¾ teaspoon salt
6 eggs
1/3 cup crumbled queso fresco
¼ cup chopped cilantro
6 warm corn tortillas
Pre-heat oven to 375 degrees.
In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano and onion until softened, about 8-10 minutes. Add the canned tomatoes, BLENDABELLA and ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.
Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.
Remove the pan from the oven, sprinkle the eggs with the crumbled cheese and cilantro. Serve with warm corn tortillas, for dipping.
Serves 4-6
If you can't find BLENDABELLA in your local grocery store, you can purchase it online HERE
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