Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Total time: 35 minutes
Author: Jean Choi
Mexican Shakshuka – A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!
Ingredients:
- 2 tbsp coconut oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 large bell pepper, chopped
- 1 tbsp tomato paste
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional – omit if you don’t like spicy)
- 2 14- oz cans diced tomatoes
- Salt and pepper, to taste
- 1/3 cup sliced black olives
- 6 eggs
- 1/4 cup grass fed, raw cheddar cheese, shredded (optional)
- 1/2 ripe avocados, sliced
- Cilantro, for garnish
- Organic, non-GMO corn tortillas (optional)
Instructions
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Heat coconut oil over a large skillet over medium high heat.
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Add onions and stir and cook until they are translucent, about 5 minutes.
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Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
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Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
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Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
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Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
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Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
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Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
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Remove from heat and garnish with avocado slices and chopped cilantro.
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Serve with warm tortillas, or eat it on its own!
