Spicy Mexican Skillet Eggs (Shakshuka)
Shakshuka is a traditional hearty Middle Eastern breakfast of 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.
Servings: 4
Calories: 294.7kcal
Equipment
- Chef's knife
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 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
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 28 ounce can diced tomatoes, with their juices
- 4 large eggs
- ¼ cup small basil leaves
- ½ avocado, chopped (optional)
Instructions
- 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).
Nutrition
Calories: 294.7kcal | Carbohydrates: 37.6g | Protein: 18g | Fat: 9.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 951.7mg | Potassium: 929.7mg | Fiber: 12.5g | Sugar: 6.8g | Vitamin A: 1746.2IU | Vitamin C: 58.2mg | Calcium: 135.2mg | Iron: 5.5mg