Email this recipe to a Friend!

Today we’ve combined two of my favorite breakfasts, Shakshuka and Chilaquiles and smooshed them together to make our Shakshuka Chilaquiles. I’ve always been a savory and hearty breakfast kind of person and these two dishes are just that! I love the rich, tomato-y goodness of each dish and sort of melded the flavors together. There’s a bit of a smoky essence throughout the dish, from both the cumin and chipotle in adobo that I absolutely love; especially paired with creamy eggs and cheese. Also, whoever first thought of stirring tortilla chips into luscious sauce to be cooked down, but still maintain its integrity as a chip…you’re a genius! That’s all. lol. Enjoy! xx, Jenny

include a photo
include a photo

Shakshuka Chilaquiles

Makes 1 (10”) skillet

Ingredients:
1 1/2 tablespoons extra-virgin olive oil or grapeseed oil
1/4 small yellow onion, diced
2 garlic clove, minced
1/2 cup diced roasted red bell pepper
1 tablespoon seeded and diced jalapeno, optional
2 teaspoons ground cumin
1 teaspoon ground coriander
pinch nutmeg
1 minced chipotle pepper in adobo sauce plus 1 tablespoon (extra) adobo sauce
1 tablespoon tomato paste
2 cups crushed tomatoes
2/3 cup chicken or vegetable stock
3 to 4 large handfuls (thick) tortilla chips
3 large eggs
garnishes:
2 ounces feta or goat cheese, crumbled
fresh chopped cilantro or thinly sliced green onion

Directions:
1. Place a large skillet over medium-high heat and add oil. Sauté onions, garlic, bell peppers, and jalapeno (if using) for 3 to 4 minutes or until onions become translucent.
2. Add cumin and coriander and season with salt and pepper.
3. Lower heat to medium and stir in chipotle, adobo sauce, tomato paste, crushed tomatoes and stock to mixture and continue to stir until sauce is smooth. Simmer for 6 to 7 minutes.
4. Carefully fold chips into tomato sauce, handful at a time, until fully incorporated and all chips are well and evenly coated in sauce. Cover and continue to cook mixture for 6 to 8 minutes.
5. Crack each egg into a small ramekin, one at a time, then carefully drop each egg into the skillet, atop the chips.
6. Cover skillet again and continue to cook for an additional 6 to 8 minutes or until all whites have set and yolks are still runny. Remove from heat and top with feta or goat cheese, and cilantro or green onions. Lightly season with salt and pepper and serve.

 /   /   /  4 Comments
  1. Sabrina Not Specified Not Specified

    love all of this, my kind of bake, even for dinner, thank you!

  2. Katie Not Specified Not Specified

    Do you think this would work with pita chips in place of the tortilla chips? Or do you think they would get too soggy.

  3. teknede iftar Not Specified Not Specified

    looks very delicious

  4. Rocky Mountain Woman Not Specified Not Specified

    Those are my favorite two breakfasts also. I may have to take a day off this week to make this because I’m not sure I can make it to the weekend! You, my dear, are a genius!

Leave a Reply

Your email address will not be published. Required fields are marked *