Chipotle Shakshuka
This Chipotle Shakshuka recipe features baked eggs in a smoky tomato sauce for an easy and healthy dish. It's so good, even the biggest meat eater will love it! Perfect for breakfast, brunch and even dinner.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp olive oil
- 1 large onion, (quartered and thinly sliced)
- 1 large red bell pepper, (diced)
- 1 tbsp minced garlic, (about 5-6 cloves)
- 2 15-ounce cans diced tomatoes
- 1 chipotle pepper in adobo sauce, (chopped)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt, (plus more as needed)
- 1 pinch freshly ground black pepper (plus more as needed)
- 1/2 cup crumbled cotija cheese, (plus more for topping)
- 6 large eggs
- chopped cilantro (for serving)
- avocado slices, (for serving)
Instructions
- 1
Heat oven to 375°F. While oven is heating up, heat oil in a large cast iron or oven-safe skillet over medium-high heat. Add onions and bell peppers. Cook until very soft and beginning to caramelize, about 20 minutes.
- 2
Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, chipotle pepper, cumin, paprika, salt and black pepper. Simmer until the sauce has thickened, about 10 minutes.
- 3
Stir in cotija cheese, then gently crack eggs on top of the tomato mixture. Season the eggs with a little more salt and pepper.
- 4
Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!