Shakshuka is a traditional hearty Middle Eastern breakfast, that's essentially eggs fried in a spicy tomato sauce. This version takes a Mexican turn and adds beans to the mix for a cross between Shakshuka and Huevos Rancheros.
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