From isabeleats.com

Chipotle Shakshuka

6 servings · 10 min prep · 40 min cook

Ingredients

Ingredients

• 3 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 1 large red bell pepper, diced
• 1 tablespoon minced garlic
• 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

Steps

1. Heat oven to 375°F. While oven is heating up, heat 3 tablespoons oil in a large cast iron or oven-safe skillet over medium-high heat. Add 1 large onions and 1 large bell peppers. Cook until very soft and beginning to caramelize, about 20 minutes.

   20 min

2. Add 1 tablespoon garlic and cook until fragrant, about 1 minute. Stir in 2 15-ounce cans tomatoes, 1 chipotle pepper, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt and 1 pinch black pepper. Simmer until the sauce has thickened, about 10 minutes.

   10 min

3. Stir in ½ cup cotija cheese, then gently crack 6 large eggs on top of the tomato mixture. Season the eggs with a little more 1 teaspoon salt and 1 pinch pepper.
4. Transfer skillet to oven and bake until 6 large eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!

   10 min

Nutrition

Per serving

kcal

226

protein

10 g

carbs

12 g

fat

15 g

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