Chipotle Shakshuka Recipe
User Reviews
5
Chipotle Shakshuka Recipe
Description
The recipe starts by gently caramelizing onions and diced red bell peppers in olive oil until very soft, which builds a sweet, rich foundation. Garlic adds pungency before diced tomatoes and a chopped chipotle pepper in adobo sauce are stirred in along with cumin, paprika, salt, and black pepper, simmering to thicken the sauce and meld flavors.
Cotija cheese is folded into the sauce, adding a salty creaminess, then eggs are cracked gently atop the mixture, seasoned lightly, and baked until just set. The eggs provide a tender, delicate texture contrasting the robust tomato base. Chopped cilantro and avocado slices finish the dish, delivering fresh and creamy notes.
This shakshuka offers a smoky heat balanced by the cotija and creamy avocado. It works well as a filling breakfast, brunch, or light dinner. The chipotle adds a distinct depth of flavor uncommon in traditional shakshuka variations.
Ingredients
- 3 tablespoons olive oil
- 1 large onion quartered and thinly sliced
- 1 large red bell pepper diced
- 1 tablespoon garlic about 5-6 cloves, minced
- 2 ounce cans diced tomatoes
- 1 chipotle pepper chopped, in adobo sauce
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon salt plus more as needed
- 1 pinch black pepper plus more as needed, freshly ground
- 1/2 cup cotija cheese plus more for topping, crumbled
- 6 large egg
- cilantro for serving, chopped
- avocado for serving, sliced
Instructions
- Heat oven to 375°F. While oven is heating up, heat oil in a large cast iron or oven-safe skillet over medium-high heat. Add onions and bell peppers. Cook until very soft and beginning to caramelize, about 20 minutes.
- Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, chipotle pepper, cumin, paprika, salt and black pepper. Simmer until the sauce has thickened, about 10 minutes.
- Stir in cotija cheese, then gently crack eggs on top of the tomato mixture. Season the eggs with a little more salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 226kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0g | 0% |
| Cholesterol | 196mg | 65% |
| Sodium | 855mg | 36% |
| Potassium | 462mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1650IU | 33% |
| Vitamin C | 61.9mg | 69% |
| Calcium | 170mg | 17% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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