Shakshuka with Red Enchilada Sauce Recipe

Introduction

Shakshuka with Red Enchilada Sauce offers a bold twist on the traditional North African dish by incorporating rich, spicy flavors from enchilada sauce and fire-roasted tomatoes. This hearty skillet meal is perfect for breakfast, lunch, or dinner and is sure to impress with its vibrant colors and satisfying taste.

Ingredients

• 1 pound lean ground beef
• 1 cup onion, chopped
• 1 green bell pepper, chopped
• 1 package enchilada sauce
• 1 can fire roasted diced tomatoes
• 6 eggs
• Fresh cilantro, to taste
• Avocado, to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C).
2. Step 2: Heat a 9-inch cast iron skillet over medium-high heat. Add the ground beef, chopped onion, and green bell pepper. Use a wooden spatula to break the beef into small pieces and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes.
3. Step 3: Pour the enchilada sauce into the skillet, followed by the fire roasted diced tomatoes. Stir to combine everything evenly.
4. Step 4: Using your spatula, create six “wells” in the mixture. Crack an egg into each well. Reduce the heat to medium and cook for about 2 minutes to start setting the eggs.
5. Step 5: Transfer the skillet to the preheated oven and bake for 7 minutes, or until the egg whites are fully set.
6. Step 6: Remove from the oven and garnish with fresh cilantro. Serve with sliced avocado on the side. Enjoy your flavorful shakshuka!

Tips & Variations

• For a vegetarian version, substitute ground beef with crumbled tofu or cooked chickpeas.
• Add a pinch of smoked paprika or cumin to enhance the smoky flavor.
• Use a non-stick oven-safe skillet if you don’t have cast iron.
• Serve with warm tortillas or crusty bread to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to avoid overcooking the eggs. This dish is best enjoyed fresh but can be reheated carefully for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned fire roasted tomatoes?

Yes, fresh tomatoes can be used. Roast or sauté them beforehand to bring out their flavor and enhance the dish’s richness.

What can I do if I don’t have a cast iron skillet?

A non-stick or oven-safe skillet will work fine. Just make sure it’s safe for the oven to bake the eggs properly.

Shakshuka with Red Enchilada Sauce Recipe

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★★★★★

4.8 from 57 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

A flavorful and hearty Shakshuka recipe featuring lean ground beef simmered with enchilada sauce, fire roasted diced tomatoes, onions, and bell peppers, topped with baked eggs and garnished with fresh cilantro and avocado. This Mexican-inspired dish offers a delicious twist on the traditional North African shakshuka, perfect for a satisfying brunch or dinner.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound Lean Ground Beef
• 1 cup Onion, chopped
• 1 Green Bell Pepper, chopped

Sauce and Tomatoes

• 1 package Red Enchilada Sauce (about 10–12 oz)
• 1 can Fire Roasted Diced Tomatoes (14.5 oz)

Eggs and Garnishes

• 6 Eggs
• Fresh Cilantro, to taste
• Avocado, to taste

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Instructions

1. Preheat the Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the eggs.
2. Cook the Beef and Vegetables: Heat a 9-inch cast iron skillet over medium-high heat. Add the lean ground beef, chopped onion, and chopped green bell pepper. Use a wooden spatula to break the beef into small pieces and cook, stirring, until the beef is no longer pink, about 5 minutes.
3. Add Sauce and Tomatoes: Pour the package of red enchilada sauce into the skillet with the beef mixture, then add the can of fire roasted diced tomatoes. Stir thoroughly to combine all ingredients evenly.
4. Create Wells and Add Eggs: Using your spatula, make six small wells in the sauce mixture. Carefully crack an egg into each well. Reduce the heat to medium and let the eggs cook undisturbed for about 2 minutes to start setting the whites.
5. Bake the Dish: Transfer the cast iron skillet to the preheated oven. Bake for 7 minutes, or until the egg whites are fully set but yolks remain slightly runny, adjusting time if you prefer firmer eggs.
6. Garnish and Serve: Remove the skillet from the oven and garnish the shakshuka with fresh cilantro leaves. Serve with sliced or diced avocado on the side. Enjoy your delicious beef shakshuka!

Notes

• Use a cast iron skillet or any oven-safe skillet for even cooking and easy transfer to the oven.
• If you prefer vegetarian shakshuka, substitute ground beef with cooked lentils or plant-based protein.
• Adjust baking time depending on how runny or firm you like your egg yolks.
• This dish pairs well with warm crusty bread or tortillas to scoop up the sauce.
• Fresh cilantro and avocado add brightness and creaminess that balance the savory flavors.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Shakshuka, Beef Shakshuka, Mexican Breakfast, Enchilada Sauce, Ground Beef Recipe, Baked Eggs, One Skillet Meal