Description
This healthy homemade Shakshouka features fresh veggies and poached eggs in a spicy Mexican-inspired tomato sauce. It’s a super flavorful meal that makes a great breakfast, lunch or dinner for the whole family!
Ingredients
Scale
- 2 tablespoons grape seed oil
- 1 poblano pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup diced sweet onion
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 (14 oz) cans of diced fire roasted tomatoes
- salt and pepper to taste
- 6 eggs
- 1/3 cup crumbled queso fresco
- 1/4 cup diced fresh cilantro
- 1/4 cup diced green onion
- optional garnishes: sliced avocado. sliced jalapeño, lime wedges
Instructions
- Preheat oven to 375°F.
- Heat 10″ cast iron skillet to medium-high heat, add grapeseed oil.
- Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
- Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.
- Then add the diced tomatoes. Simmer for about 5 minutes.
- Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
- Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco and green onion.
- Serve!
Notes
Once cooled, leftovers can be stored in an airtight container in the fridge for up to 1 week. Reheat on the stove over low heat until warmed through, adding an extra splash of oil or water if necessary.
Nutrition
- Serving Size: 1 cup of shakshouka + egg
- Calories: 206
- Sugar: 5 g
- Sodium: 394 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 193 mg
