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!

Servings: 2

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Course:

Cuisine:

American Mexican

Keywords:

enchiladas one pan meal vegan enchiladas One Pot Meals Mexican eggs breakfast enchiladas egg skillet enchilada eggs mexican shakshuka mexican skillet one pan enchiladas one pot enchiladas skillet meal skillet recipe

Instructions

1 Heat a large skillet over medium heat. Add the avocado oil.
2 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.
3 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.
4 If using cheese, sprinkle it over the top and cover for an additional 30 seconds
or so to allow it to melt.
5 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!

Mexican Shakshuka

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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