baked eggs in tomato sauce
A Mexican spin on shakshuka, this egg dish is packed with vegetables and flavor.
V GF PYIELD — 1 servingPrint RecipeIngredients1 cup fire-roasted diced tomatoes
¼ cup black beans, rinsed
1 clove garlic, minced
½ tsp red pepper flake
2 eggs
1 cup green cabbage, thinly sliced
Juice from ½ lime
2 Tbsp queso fresco, crumbled
1 Tbsp cilantro, chopped
2 corn tortillas
Kosher salt
Directions1. Preheat oven to 425° F with a small cast iron skillet or oven-safe pan inside.
2. In a small bowl, combine tomato sauce, black beans, garlic, and red pepper flake. Pour sauce into the preheated skillet and make two small indentations for eggs; gently crack eggs into their holes.
3. Bake in the oven until eggs are just set, about 7 to 9 minutes. In the meantime, make a simple slaw by gently combining the cabbage with lime juice and a few pinches of salt. Reheat tortillas on the stovetop or in the microwave with a damp paper towel.
4. Top eggs with queso fresco and cilantro; serve with tortillas and slaw.
PREP-AHEAD: The tomato sauce can be made up to three days in advance and stored in the fridge.
NOTES: Omit cheese to make DF. Add more red pepper flakes to increase spice.
Nutrition InformationCalories: 452
Carbs: 47g
Pro: 24g
Fat: 15g
photo for Weeknight Dinners by Melissa Peterson
This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.