An Ultimate Anytime Meal

You can argue it’s a breakfast brunch dish — um, hello eggs! But its hearty and rich with chili powder, veggies, tomato sauce, and salty tortilla chips — welcomed for lunch or dinner. It’s pretty simple, shakshuka chilaquiles is good served anytime of the day. It’s a crowd pleaser and a cook pleaser — so much goodness served in one skillet. Ta-da (your meal) is served.

Photo by Michael Kartes

Shakshuka Chilaquiles

Serves 4

Cook time 30 minutes

1 tablespoon olive oil

1 medium red bell pepper, thinly sliced 

1 medium green bell pepper, thinly sliced

1 small onion, thinly sliced

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon turmeric

1/2 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

3 cloves fresh garlic  

1-28 ounce can of your favorite
enchilada sauce 

8 eggs 

1 cup shredded white cheddar, or 1/2 cup crumbled feta 

1/2 cup chopped green onions  

1-15 ounce bag of your favorite
restaurant-style tortilla chips 

Chimichurri sauce

1 bunch green onions 

1 cup cilantro

1/2 cup flat leaf parsley

1/2 clove fresh garlic 

1 cup mild olive oil 

Juice of 1 lime (2 to 3 tablespoons)

Salt and pepper to taste

1. In a 12-inch skillet, sauté veggies (except for garlic) and spices over medium heat. Once peppers and onions are soft and beginning to caramelize (5-6 minutes), add garlic and enchilada sauce. Simmer, stirring occasionally for another 10 minutes. Turn the heat down between medium and low and make eight wells in the sauce for your eggs. Crack each egg into the wells. Place a lid or a piece of foil on the pan and gently spicy the eggs in your flavorful sauce. While your eggs are poaching, make the chimichurri sauce.

2. To make the chimichurri sauce, pulse all ingredients listed in the bowl of your food processor. Taste for seasoning.

3. Once the whites of the eggs are completely cooked, your shakshuka chilaquiles is ready to serve. We prefer our yolks runny. Remove from heat and sprinkle with cheese, onions, and a drizzle of the prepared chimichurri sauce. Spoon eggs with plenty of sauce over top of the chips. The sauce soaks the chips in the best way, and you’ve got a show-stopping brunch or relaxed and fun dinner!

is a 425 contributor.
Find Out First
Learn about Eastside food,
fashion, home design, and more.
no thanks