Chipotle Shakshuka Recipe
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.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, (quartered and thinly sliced)
- 1 large red bell pepper, (diced)
- 1 tablespoon minced garlic, (about 5-6 cloves)
- 2 15-ounce cans diced tomatoes
- 1 chipotle pepper in adobo sauce, (chopped)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon 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
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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.
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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.
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Stir in cotija cheese, then gently crack eggs on top of the tomato mixture. Season the eggs with a little more salt and pepper.
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Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!
Nutrition (per serving)
Nutritional values are estimates from the original source.