Huevos Shakshukos
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
174 kcal
-
Course
Breakfast
-
Cuisine
Middle Eastern
Huevos Shakshukos
Report
Two tasty egg dishes from two different parts of the world unite to make one tasty spiced-up breakfast dish. Gluten free, vegetarian, healthy.
Share:
Ingredients
- 1 jalapeño
- 1 tablespoon olive oil
- 1/2 medium onion peeled and minced
- 1 teaspoon garlic minced
- 4 cups tomato or 2 cans, ripe, diced
- 14 ounces refried beans 1 can, vegetarian, prepared
- 1 tablespoon tomato paste
- 1 1/4 teaspoons chili powder
- Pinch cayenne pepper or more to taste
- salt to taste
- 6 large egg
- 1/3 cup Mexican cheese blend Monterey jack and cheddar cheese) or 2 oz. cotija cheese, shredded
- 1 tablespoon cilantro optional, for topping, freshly chopped
- 1/2 avocado optional, for topping, ripe, sliced thin
- sour cream for serving, optional
- tortillas or tortilla chips, warm, for serving
Instructions
- Roast your jalapeño. Learn how here: How to Roast Jalapeños. Peel the charred skin off the jalapeño (if your skin is sensitive protect it with gloves). Most of the spice from the jalapeño comes from the seeds. I prefer this dish spicier, so I leave the seeds in. If you are spice sensitive, take the seeds out of the jalapeño before proceeding.Heat a deep, large skillet or sauté pan over medium heat. Slowly warm olive oil in the pan. Add minced onion and sauté for 10-15 minutes, stirring frequently, until it softens. Add garlic and continue to sauté for an additional 1-2 minutes until mixture is fragrant.
- Add tomatoes and refried beans to pan. Stir until blended. Turn heat to medium low and let the mixture heat up.
- Mince the peeled roasted jalapeño and add it to the mixture. Stir in the chili powder and tomato paste, then add cayenne and salt to taste. Allow seasoned mixture to cook at a low simmer for about 10 minutes. Adjust seasoning if desired. Careful with the cayenne, it is extremely spicy! The jalapeño adds a kick on its own, so if you're spice sensitive feel free to omit the cayenne completely.
- Crack the eggs, one at a time, directly over the tomato bean mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style in the tomato bean sauce. Cover the pan.
- Allow mixture to simmer for 10-20 minutes, or until the eggs are cooked to your desired doneness. Some people prefer their shakshuka eggs more runny, while others like them hard cooked. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
- Once the eggs have reached your desired doneness, sprinkle the top with shredded cheese or cotija cheese and replace the lid to allow the cheese time to melt. Garnish with sliced avocado and chopped cilantro, if desired. Serve with warm tortillas or tortilla chips. You may also top each serving with a dollop of sour cream.
Notes
- You will also need: deep large skillet or sauté pan with lid
- Quick tip: If you love the flavors of this dish, but don't have a lot of time, I recommend mixing roasted jalapeño, onion, garlic, and diced tomatoes into a batch of scrambled eggs, then serve topped with melted cheese, avocado, and cilantro. It's especially tasty served on a piece of toast or a tortilla with a spread of refried beans.
- jalapeño,
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
191mg
(64%)
Sodium
580mg
(24%)
Potassium
377mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
740IU
(15%)
Vitamin C
16.9mg
(19%)
Calcium
129mg
(13%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 191mg | 64% |
| Sodium | 580mg | 24% |
| Potassium | 377mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 129mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
