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. I promise you, if you have an Instant Pot, once you make the risotto in it, you might never make it any other way. It is the least fuss way of making risotto I’ve come across. 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 some Spicy Skillet Eggs!
I love shakshuka – a meal of 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. This recipe is a bit of a Mexican twist on it with black beans, spiced up with chili powder and oregano, and finished with a flurry of basil. Avocado is optional, but I recommend it. It’s a very flexible dish, so feel free to do your own twist.
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
- /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).
PER SERVING: CALORIES: 367; TOTAL FAT: 19G; TOTAL CARBS: 33G; FIBER: 12G; SUGAR: 3G; PROTEIN: 20G; SODIUM: 867MG
If you’d like to purchase the book, just go to this link!!