Mexican Shakshuka
This one-pan breakfast enchilada skillet makes the easiest, quick and healthy breakfast, lunch, or dinner! It's delicious, customizable to your liking, and requires minimal ingredients! It can be made dairy-free/vegan, gluten-free, and low-carb/high protein!
Ingredients
Skillet
- 1 15oz jar red or green enchilada sauce
- 1 4oz can of diced green chiles *optional
- 1 1/2 tbsp avocado oil *or olive oil, ghee, etc.
- 4-5 large eggs *sub beans or tofu for vegan option!
- 1/2 small red onion, diced
- 1 medium zucchini, diced/cubed
- 1 large bell pepper, diced
- *any extra seasonings you'd like to add, depending on how you like your sauce!
Toppings
- 1 jalapeno, sliced thin
- Cheese of choice (vegan or regular): Cotija, feta, mexican shreds, etc.
- chopped cilantro
- avocado, sliced thin
- Tortillas, fresh or air-fried/toasted for crunc! Can also serve with tortilla chips
Instructions
- Heat a large skillet over medium heat. Add the avocado oil.
- Dice whatever veggies you plan on using. Add them to the pan and cook 5 or so minutes until they've softened and cooked down. Stir in the can of diced green chiles, if using. Then pour in the enchilada sauce. Mix everything together well and let cook a minute or so to allow the sauce to heat through.
- Crack the eggs into the sauce without breaking the yolk. I use the shell to create a slight well in the sauce. Turn the heat to low. Once all of the eggs are in the sauce, cover the pan, and allow the eggs to cook for 7-9 minutes, depending on how runny you want the yolks.
- If using cheese, sprinkle it over the top and cover for an additional 30 seconds or so to allow it to melt.
- Remove from the heat once they are done and add all of your toppings (cheese, cilantro, avocado, jalapeno, etc). You can toast up sliced tortillas or serve with fresh tortillas, tortilla chips, etc. Enjoy!