Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
Take your breakfast eggs to the next level and try this one pot Mexican Shakshuka! Check out the recipe on Best Bites!
2 tablespoons grape seed oil
1 poblano pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 cup diced sweet onion
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 (14 oz) cans of diced fire roasted tomatoes
salt and pepper to taste
1/3 cup crumbled queso fresco
1/4 cup diced fresh cilantro
1/4 cup diced green onion
garnish: sliced avocado. sliced jalapeno
Preheat oven to 375 degrees.
Heat 10″ cast iron skillet to medium high heat, add grape seed oil.
Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.
Then add the diced tomatoes. Simmer for about 5 minutes.
Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.
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