Do you love eggs at any hour of the day?
If yes, keep on readin’!
This recipe is a fun Mexican twist on a classic dish. While there are thousands of shakshuka recipes floating around, this one gets it spice from jalapeños! The combination of jalapeños, tomatoes, and onions mirrors the vibrant flavors of salsa.
Serve over brown rice and top with some fresh herbs and extra jalapeño for a perfect eggs-for-dinner solution.
Make sure to use a large pan that has a tight-fitting lid, the eggs will be cooked on the stovetop and not in the oven.
- 6-7 large eggs
- Large 32 oz can of petite diced tomatoes
- 2 large jalapeños, finely chopped
- 1/2 yellow onion, diced
- 3 garlic cloves, finely minced
- 1/4 cup water
- 1 tsp of canola oil
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- Heat the canola oil and then add the onion. Sauté until translucent.
- Add the minced garlic and all of the spices, stirring constantly so that the ingredients don’t burn. Cook for 1-2 minutes.
- Add the diced tomatoes (including the juice), water, salt, and jalapeños to the pan. Bring to a boil, then simmer for about 15 minutes.
- Before adding the eggs, carefully taste the sauce. You might need to add more salt or pepper depending on the flavor of the tomatoes.
- If the sauce is good, carefully crack each egg into the sauce, evenly spacing them out. (Optional: add more salt and pepper on top of each egg)
- Cover the pan with a tight-fitting lid and cook onlow heat for 10-15 minutes, depending on desired doneness.
- Once cooked, serve with brown rice and topped with fresh herbs!