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There are so many hearty soups that can make a great base for shakshuka. This combination uses a quick version of tortilla soup with the eggs poached in the sauce and topped with avocado, sour cream, fresh cilantro and any other additional flavors you want to add in.
Feel free to use store bought tortilla chips if you aren’t up for making your own. But trust me, this baked version is SO easy and delicious, it’s worth the five minutes of prep. You can use corn or flour tortillas to make the chips. Personally, I prefer to use flour tortillas because they stay crispy when kept in an airtight container.
cooking spray, I use Glicks Olive Oil Spray – pantry
8 small or 4 large tortillas – $3.99
chili lime seasoning (optional)
2 tablespoons Gefen Olive Oil – pantry
1 large shallot or small onion – $.50
4 ounce can roasted green chilies – $1.29
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic – approximately $1.99
1 tablespoon homemade taco seasoning – pantry OR 1 teaspoon each chili powder, cumin, and dried oregano and 1/2 teaspoon each
granulated garlic and granulated onion – pantry OR 1 package store bought taco seasoning – $2.49
1 teaspoon fine sea salt – pantry (omit if using store bought taco seasoning that contains salt)
14-ounce can crushed or diced tomatoes – $1.69
15-ounce can black beans – $1.09
1/2 cup frozen corn kernels – $1.49
1 cup water
2 eggs per person – $2.99
cubed avocado – $1.49
sour cream – $2.79
cleaned, chopped cilantro – $1
shredded cheese – $4.99
Glicks Hot Sauce (optional)
Preheat oven to 400 degrees Fahrenheit.
Cut the tortillas into triangles and spread them out on the baking sheet. Spray generously with cooking spray and sprinkle with chili lime seasoning (optional). Bake for six to eight minutes or until browned and crisp.
Heat a large deep frying pan over medium heat. Once the pan is hot, add the olive oil and swirl to coat. Add the shallots, canned chilies and garlic. Sauté two minutes. Add the taco seasoning, salt, crushed tomatoes, black beans, corn and water. Stir to combine. Cover and bring to a boil.
Crack each egg one at a time into a small dish or cup. Uncover the pan and make a well in the sauce and gently nestle eggs into the sauce individually. Turn the heat down to low. The sauce should be simmering but not boiling. Cover the pan and cook just until the egg whites are set and the yolks are still soft and liquid, about two minutes.
Spoon eggs with the sauce onto serving plates, careful not to break the yolks. Serve with the tortilla chips, cubed avocado, shredded cheese, sour cream, hot sauce, and chopped cilantro.
Recipe excerpted from Hana’s ecookbook Thirty Meals, Thirty Minutes, Thirty Dollars. Click here to purchase.
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