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Huevos Shakshukos

Two tasty egg dishes from two different parts of the world unite to make one tasty spiced-up breakfast dish. Gluten free, vegetarian, healthy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6 servings
Calories: 174 kcal
Course: Breakfast
Cuisine: Middle Eastern

Ingredients

  • 1 Jalapeño
  • 1 tablespoon olive oil
  • 1/2 medium onion peeled and minced
  • 1 teaspoon minced garlic 
  • 4 cups ripe diced tomatoes or 2 cans
  • 14 ounces prepared vegetarian refried beans 1 can
  • 1 tablespoon tomato paste
  • 1 1/4 teaspoons chili powder
  • Pinch cayenne pepper or more to taste
  • salt to taste
  • 6 large eggs
  • 1/3 cup shredded Mexican cheese blend (Monterey jack and cheddar cheese) or 2 oz. cotija cheese
  • 1 tablespoon Freshly chopped cilantro optional, for topping
  • 1/2 ripe avocado, sliced thin optional, for topping
  • sour cream (for serving - optional)
  • Warm tortillas or tortilla chips for serving

Instructions

    Cup of Yum
  1. 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.
  2. Add tomatoes and refried beans to pan. Stir until blended. Turn heat to medium low and let the mixture heat up.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 174kcal (9%) Carbohydrates 12g (4%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 191mg (64%) Sodium 580mg (24%) Potassium 377mg (11%) 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

% 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.