Simple Mexican Shakshuka

Day 15. I’m officially half way through the Whole30 challenge. I’m going strong, and while I’m not missing too many foods, I am missing certain meals… specifically brunch. So rather than mourning the pancakes or waffles I’m not eating right now, I kicked up my breakfast game at home this weekend.

This dish is quick, simple, and it looks fancy if you carry it to the table while it’s all hot and bubbly, like delicious tomato lava. The hardest part of this shakshuka might be all of the chopping prep you have to do, but a few minutes of work will render a fragrant, saucy dish that is comforting and tasty with familiar flavours.

It’s also easy to freestyle and remix. Seriously, this is not a recipe so much as a guideline. Try subbing  crushed tomatoes for diced, substitute half for salsa, top with cheese (let me nosh vicariously), or add more veggies of your choice (corn? black beans? delicious!) into the starting sautee and really make if your own.

Simple Mexican Shakshuka
(Adapted from FoodFaithFitness)
Serves 2-4
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1 tbsp. coconut oil or olive oil
2-3 cloves garlic, minced or crushed
1 whole Vidalia onion, chopped
2 bell peppers, chopped
4-6 plum tomatoes, chopped
1/2 to 1 tbsp. taco seasoning (I like this homemade one from Budget Bytes), to taste
3-4 c. crushed tomatoes
1-4 large eggs
Salt and Pepper
Chili flakes
For garnish: green onions, avocados, cilantro, lime, hot sauce, cheese. whatever you want!

1. Preheat oven to 400 degrees. On the stove top, melt coconut oil in a medium ovenproof frying pan. Add garlic and onions, stirring over medium heat until soft and fragrant. Add in bell peppers, stirring until slightly softened, then add the fresh chopped tomatoes.

2. Sprinkle the vegetables with taco seasoning and stir to distribute. Add the crushed tomatoes, stirring, and bring to a gentle simmer. Taste the seasonings and add more salt, pepper, or spices to your taste.

3. Turn off the heat. Making wells in the sauce, crack 1-4 eggs into the tomato mixture making wells to hold them* (see note). 

4. Slide the pan into the oven and bake until mixture is bubbly and eggs are baked, about 10-15 minutes. (You can also cook the eggs stove top by covering the pan with a lid, with a shorter cooking time.)

5. When eggs are baked, remove from oven, spoon into dishes and garnish with your toppings of choice. Enjoy the shakshuka alone, or served with tasty sides like refried beans, rice, or tortillas.

*Note:
 if cooking for one, decide on the number of eggs you want and crack those in. After baking, carefully remove the cooked eggs with half of the tomato mixture into your bowl. Reserve the second half of the mixture for round two! Ta da, delicious leftovers. Just add fresh eggs and bake away—the reheated kind ain’t no fun.

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