Prep & Bake Tex-Mex-Inspired Shakshuka
Includes recyclable aluminum tray
- Milk
- Eggs
- Sesame
In this easy-but-impressive spin on a North African egg dish, you'll combine black beans, crushed tomatoes, and a bold Tex-Mex paste in our oven-ready tray, then you'll crack the eggs on top, sprinkle with melty cheese, and pop it in the oven. Serve it with a drizzle of sour cream, cilantro, and a side of tortilla chips for dunking. Bonus: no pots to clean!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
1 unit
Oven-Ready Tray
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Crushed Tomatoes
1 unit
Black Beans
1 unit
Lime
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Drain beans. Quarter lime.
In oven-ready tray, combine beans, crushed tomatoes, Tex-Mex paste, salt, and pepper. (For 4 servings, evenly divide ingredients between two trays.)
Using the back of a spoon, create two wells in bean mixture. (For 4, create two wells in each tray.)
Carefully crack one egg into each well; season with salt and pepper. Evenly sprinkle with Mexican cheese blend.
Bake on middle rack (be sure your oven has preheated!), uncovered, until egg whites are set and yolks are cooked to desired doneness, 24-26 minutes. (For 4, bake two trays side by side on middle rack.) TIP: For firmer yolks, bake a few minutes longer.
Once eggs are done, snip one corner from each packet of sour cream; drizzle over tray. Using kitchen shears or your hands, cut or tear cilantro and sprinkle over top.
Divide shakshuka between shallow bowls or serve family style directly from tray. Serve with tortilla chips and lime wedges on the side.
