Ingredients
| Large eggs |
4
|
| Olive oil |
3 tbsp
|
| Onion, diced |
1 1/2 tbsp
|
| Yellow bell pepper, diced |
1 1/2 cup
|
| Garlic, minced |
1 1/2 tbsp
|
| Ground cumin |
1 tsp
|
| Chipotle seasoning |
1 tsp
|
| Salt |
1/2 tsp
|
| Tomato paste |
2 tbsp
|
| Diced tomatoes with liquid |
2 14.5 oz. cans
|
| Diced green chilies, drained |
1 can
|
| Chorizo sausage, cooked |
1 cup
|
| Water |
1/4 cup
|
| Queso fresco |
1/4 cup
|
| Cilantro, chopped |
1/4 cup
|
| Avocado, sliced |
1
|
| Corn tortillas |
4
|
Directions
- HEAT olive oil over medium-high heat until hot. ADD onion, yellow pepper, and garlic. COOK and STIR for 5-7 minutes until the onions begin to brown.
- REDUCE the heat to medium, and continue to COOK until the bell pepper is softened.
- ADD cumin, chipotle, salt, tomato paste, diced tomatoes, green chilies, and water, and bring to a boil.
- ADD chorizo, REDUCE heat and SIMMER, uncovered for 10 minutes.
- MAKE 4 evenly spaced impressions in the sauce and break an egg into each impression. COVER pan, REDUCE heat to low.
- COOK 6-8 minutes or until eggs are done to your preference.
- REMOVE from heat, SPRINKLE with cheese, and cilantro.
- DIVIDE shakshuka evenly between 4 bowls. SERVE in bowls with corn tortillas.
Insider Tips
- A rustic artisan or pita bread can be substituted for the tortillas – use for dipping in the eggs and tomato sauce.
- Once the eggs have been broken into the sauce, use a fork to swirl the egg whites a bit to contain them in their space.
- This recipe is an excellent source of protein, folate, and choline, and a good source of vitamin A.
Nutritional Info
Per serving: 1/4 of recipe
| Calories |
488
|
| Total Fat |
29 g
|
| Saturated Fat |
8 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
13.1 g
|
| Cholesterol |
220 mg
|
| Sodium |
1527 mg
|
| Carbohydrates |
39 g
|
| Sugar |
10 g
|
| Fiber |
8 g
|
| Protein |
20 g
|
| Vitamin A |
113 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
126 mcg
|
| Choline |
160 mg
|
| Calcium |
220 mg
|
| Iron |
4 mg
|
| Potassium |
622 mg
|