Mexican Shakshuka
Mild and protein packed, this traditional dish can be enjoyed anytime. A black bean base with a bite of salsa is balanced with creamy avocado, herbs and egg for a colorful and creative one dish meal.
Recipe - Downers Grove, IL
Mexican Shakshuka
Prep Time15 Minutes
Servings4
Cook Time9 Minutes
Ingredients
1 (16-oz.) container Fresh Thyme mild salsa
1 (15-oz.) can Fresh Thyme black beans, drained
4 large Fresh Thyme eggs
1 large avocado, pitted, peeled and chopped
1 cup grape tomatoes, halved
2 Tbsp. finely chopped cilantro
Tortilla chips or flour tortillas, optional
Directions
- Preheat oven to 375°F.
- In a medium cast-iron skillet, bring salsa and beans to a simmer over medium-high heat. Make four wells in salsa mixture and gently crack an egg into each one. Transfer skillet to oven and bake 10 to 15 minutes or until egg whites are firm and yolks are still a little runny.
- Top with avocado and grape tomatoes. Sprinkle with cilantro and serve immediately. If desired, serve with tortilla chips or flour tortillas.
Nutritional Information
Each serving contains: 239 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 186 mg cholesterol, 938 mg sodium, 27 g carbohydrates, 8 g fiber, 6 g sugar, 12 g protein. Daily values: 15% vitamin A, 44% vitamin C, 7% calcium, 15% iron.
15 minutes
Prep Time
9 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Thyme Mild Thick & Chunky Salsa - 16 Ounce
$2.99$0.19/oz
Fresh Thyme Black Beans - 15 Ounce
$0.99$0.07/oz
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$4.49
Hass Avocados - 1 Each
$1.99
Nature Sweet Cherub Tomatoes - 10 Ounce
$3.99$0.40/oz
Cilantro - 1 Each
$0.99
Frescados 10 In Burrito Grande Style Flour Tortillas 8ct - 1 Ounce
Sale
$3.49 was $3.79$3.49/oz
Nutritional Information
Each serving contains: 239 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 186 mg cholesterol, 938 mg sodium, 27 g carbohydrates, 8 g fiber, 6 g sugar, 12 g protein. Daily values: 15% vitamin A, 44% vitamin C, 7% calcium, 15% iron.
Directions
- Preheat oven to 375°F.
- In a medium cast-iron skillet, bring salsa and beans to a simmer over medium-high heat. Make four wells in salsa mixture and gently crack an egg into each one. Transfer skillet to oven and bake 10 to 15 minutes or until egg whites are firm and yolks are still a little runny.
- Top with avocado and grape tomatoes. Sprinkle with cilantro and serve immediately. If desired, serve with tortilla chips or flour tortillas.