Today we’ve combined two of my favorite breakfasts, shakshuka and chilaquiles into one awesome breakfast dish to create 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, sort of melded together. There’s a nice smoky flavor that’s comes out in the dish, from both the cumin and chipotle in adobo that I absolutely love. The acidic tomato based sauce pair really nicely with the creamy eggs and cheese.
How To Make Shakshuka Chilaquiles
The method of this dish is really easy and only requires a handful of basic steps.
1. First you want to saute together the onions, garlic, roasted pepper, and jalapeno so they have a chance to caramelize just a little bit.
2. Then you want to add in your spices, which will continue to develop the flavors in the dish.
3.Lower the heat before adding the chipotle, adobe sauce, tomato paste, crushed tomatoes, and stock. Then give everything a stir. This gives everything a chance to simmer together.
4. At this point you can pour the sauce in a blender and carefully puree everything together until you have a smooth, rich sauce. We decided to leave ours a little more rustic by skipping that step.
5. After the sauce has cooked down a little bit, you can begin folding in your chips until they’re all well coated.
6. Before adding each egg directly to the skillet, I like to crack them into a ramekin to avoid any shells possibly getting mixed in.
7. Once the eggs are added, you can place the entire dish into the oven so the eggs can cook through.
8. Once the egg whites have set, you can remove the skillet from the oven and finish with the crumbled cheese and cilantro.
It’s really a simple dish to make, but it’s super hearty and packed with tons of flavor. If you love this Shakshuka Chilaquiles, you should check out our other shakshuka and chilaquiles non-mashup recipes here:
Hungry for more?
- 1 ½ tablespoons extra-virgin olive oil or grapeseed oil
- ¼ small yellow onion, diced
- 2 garlic clove, minced
- ½ 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
- 1 tablespoon (extra) adobo sauce
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2/3 cup chicken or vegetable stock
- 3 to 4 large handfuls (thick) tortilla chips
- 4 large eggs
- 2 ounces feta or goat cheese, crumbled
- 1 tablespoon fresh chopped cilantro or thinly sliced green onion
- 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.
- Add cumin and coriander and season with salt and pepper.
- 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.
- 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.
- Crack each egg into a small ramekin, one at a time, then carefully drop each egg into the skillet, atop the chips.
- 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.
- *Makes 1 (10”) skillet