Our take on the Mexican Shakshouka is spiced with the addition of chili powder, a handful of beans and topped with creamy avocado, fresh cilantro and spicy jalapeños. Warm spicy tomatoes, textured beans, runny eggs, spicy jalapeños, creamy avocado and a generous sprinkling of cheese erupts your palate and leaves your senses singing with pure bliss and satisfaction.
No. 1 | Set the oven to preheat at 350°. Also, preheat a large cast iron skillet on medium-high heat with 1 tbsp olive oil. Clean, peel, slice and dice your red onion and jalapeño peppers.
No. 2 | In a small bowl mix together the chilli powder, ground cumin, and smoked paprika with a couple tablespoons of water. Once the skillet starts to smoke, pour in the spice mix and stir until it starts to darken, about 30 seconds. Add the onion and the two diced jalapeños. Sauté, stirring often, until they are cooked through. Add the beans and canned tomatoes. Bring everything to a boil, reduce heat to medium and cook for 15 minutes or until thickened. Taste and season with salt and pepper.
No. 3 | Make eight little pockets in the thickened chilli and crack an egg into each one. Top with sliced jalapeños and cheese. Place in the oven for 12-15 minutes, or until the egg whites are cooked through and yolk still soft. While it is cooking, prepare the green onions, cilantro, avocado, and toast.
No. 4 | Once you remove the shakshouka, top with a sprinkling of chilli flakes, green onions, cilantro, and thinly sliced avocado. Serve with toast and enjoy!