A Mexican-ish twist on Shakshuka!
Last week I posted a poll on Facebook, asking followers to choose between two dishes from the book that they would most like the recipe for. The choices were Spicy Skillet Eggs (a Mexican-ish twist on Shaksuka, a popular north African and Middle-Eastern breakfast) or a very easy Asparagus Risotto made in the Instant Pot.
I promised to share the recipe for the winner on my blog, and here it is! The winner was a bit of a landslide, at least partly – IMHO – because of the colorful, captivating photo of the Spicy Skillet Eggs. There’s a reason the publishers chose it for the cover, LOL, so in retrospect maybe it wasn’t a fair contest. But once you make risotto in an Instant Pot, you might never make it any other way. It’s completely no-fuss for a dish that traditionally requires fussing. If you don’t have an Instant Pot yet, I urge you to consider finding space in your kitchen for one. I use mine once or twice a week.
Onto Spicy Skillet Eggs, also known as Shakshuka!
Shakshuka is a popular breakfast in the Middle East and Northern Africa. Essentially, it’s eggs poached in a sauce of tomatoes, chili peppers and onions. It can be served in a cast iron pan or, in Morocco, a tajine with bread to sop up the sauce. My recipe is a bit of a Mexican twist on it. Think Shakshuka meets Huevos Rancheros. I add black beans, chili powder, oregano, and finish it with a flurry of basil. Avocado is optional, but I heartily recommend it.
Spicy Skillet Eggs
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 red bell pepper, seeded and chopped
- 1 teaspoon garlic paste, or minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 28-ounce can diced tomatoes, with their juices
- 4 large eggs
- 1/4 cup small basil leaves
- 1/2 avocado, chopped (optional)
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, beans, bell pepper, garlic, chili powder, oregano, red pepper flakes, and salt. Sauté until the onion and bell pepper are soft, about 10 minutes.
- Add the tomatoes and cook for about 10 minutes until they begin to gently simmer.
- Form four hollows into the mixture with a large spoon. Break one egg into a small bowl, then slide it into one of the hollows without breaking the yolk. Repeat with the other three eggs.
- Cover the pan, reduce the heat to medium-low, and gently simmer for 10 minutes, or until the egg whites firm up but the yolks remain runny.
- Serve topped with the basil leaves and avocado (if using).
If you’d like to purchase the book, just go to this link!!