Mexican Shakshuka
By Aysegul Sanford of foolproofliving
Mexican Shakshuka
By Aysegul Sanford of foolproofliving
Yield/Serves:
Serves 8
For the Shakshuka:
- 2 Tbsp vegetable oil
- 1 large onion, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 can of green chiles
- 3 cloves of garlic, minced
- 1 (28 oz.) can diced tomatoes
- 1 can of black beans
- 8 large eggs
- ½ cup queso fresco, crumbled
- 1 avocado, sliced
- ¼ cup sliced jalapeño
- ¼ cup sliced radishes
- ¼ cup cilantro, roughly chopped
Pre-heat oven to 375 °F.
Heat oil in a 14" Scanpan skillet. Add onion, cumin, coriander, and paprika. Cook, stirring frequently, until softened, 7–8 minutes.
Add the chile and garlic and cook for 1 minute.
Stir in the tomatoes and black beans. Simmer about 5 minutes or until thoroughly warmed.
Form 8 wells in the tomato mixture. Crack eggs into each well.
Transfer the skillet to the oven and bake for 10–12 minutes or until eggs are cooked to your liking. I like mine over easy so I take it out after 12 minutes. If you like your eggs fully cooked, you can keep it in there longer.
Garnish with queso fresco, avocados, jalapeños, radishes, and cilantro.
Serve while it is still warm with crusty bread.
Heat oil in a 14" Scanpan skillet. Add onion, cumin, coriander, and paprika. Cook, stirring frequently, until softened, 7–8 minutes.
Add the chile and garlic and cook for 1 minute.
Stir in the tomatoes and black beans. Simmer about 5 minutes or until thoroughly warmed.
Form 8 wells in the tomato mixture. Crack eggs into each well.
Transfer the skillet to the oven and bake for 10–12 minutes or until eggs are cooked to your liking. I like mine over easy so I take it out after 12 minutes. If you like your eggs fully cooked, you can keep it in there longer.
Garnish with queso fresco, avocados, jalapeños, radishes, and cilantro.
Serve while it is still warm with crusty bread.