Savory Mexican-Style Shakshuka: Fiery Flavors and Huevos Rancheros Fusion
This Shakshuka recipe packs a punch of fiery Mexican flavors in a classic Middle Eastern dish. The fusion of Huevos Rancheros and Shakshuka makes it a special and unique treat for breakfast or brunch.
Equipment
- large cast-iron skillet
- cutting board
- chef's knife
- wooden spoon
- Measuring spoons
- Measuring cups
- spatula
- Oven mitts
Ingredients
- 14.5 oz can of diced tomatoes
- 1 red bell pepper
- 1 onion
- 4 cloves garlic
- 1 jalapeno pepper
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste black pepper
- 4 eggs
- 1 avocado
- 1/4 cup, chopped cilantro
- 1/4 cup, crumbled cotija cheese
- 4 tortillas
Instructions
- Prepare the ingredients - Chop the onion, bell pepper, garlic, and jalapeno pepper. Open the can of diced tomatoes. Crumble the cotija cheese. Chop the cilantro. Slice the avocado. This will make the cooking process smoother and more organized.
- Cook the vegetable base - Heat the cast-iron skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it's translucent. Add the chopped bell pepper, jalapeno pepper, and garlic, and sauté for another 4-5 minutes until the vegetables are soft and fragrant. Add the can of diced tomatoes and stir well. Add the cumin powder, smoked paprika, salt, and black pepper. Stir well and let the mixture simmer for 5-7 minutes until it thickens slightly.
- Poach the eggs - Make four small wells in the tomato mixture with a spoon or spatula. Crack one egg into each well. Cover the skillet with a lid or aluminum foil and let the eggs cook for about 5-7 minutes, or until the egg whites are set and the yolk is still runny. Remove the skillet from heat and let it rest for a few minutes.
- Serve the Shakshuka - Garnish the Shakshuka with crumbled cotija cheese and chopped cilantro. Serve with warm tortillas and sliced avocado on the side. Enjoy!