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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the eggs.
- 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.
- 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.
- 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.
- 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.
- 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
