• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Drain beans. Quarter lime.

• In oven-ready tray, combine beans, crushed tomatoes, Tex-Mex paste, salt, and pepper. (For 4 servings, evenly divide ingredients between two trays.) • Using the back of a spoon, create two wells in bean mixture. (For 4, create two wells in each tray.) • Carefully crack one egg into each well; season with salt and pepper. Evenly sprinkle with Mexican cheese blend.

• Bake on middle rack (be sure your oven has preheated!), uncovered, until egg whites are set and yolks are cooked to desired doneness, 24-26 minutes. (For 4, bake two trays side by side on middle rack.) TIP: For firmer yolks, bake a few minutes longer.

• Once eggs are done, snip one corner from each packet of sour cream; drizzle over tray. Using kitchen shears or your hands, cut or tear cilantro and sprinkle over top. • Divide shakshuka between shallow bowls or serve family style directly from tray. Serve with tortilla chips and lime wedges on the side. ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***