A Tale of Two Egg Dishes: Shakshuka and Huevos Rancheros

Both Shakshuka and Huevos Rancheros are delicious breakfast (or whatever) dishes that feature eggs poached in a flavorful tomato-based sauce. They’re both super easy and you can riff on them endlessly.

Shakshuka

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

  • 6 large eggs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 red bell peppers, chopped
  • 4 garlic cloves, minced
  • 2 (14 oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh parsley and cilantro for garnish
  • Crumbled feta cheese (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened (about 8 minutes).
  2. Add garlic and cook until fragrant (about 1 minute).
  3. Add tomatoes, tomato paste, and all spices. Simmer for 10 minutes until slightly thickened.
  4. Make 6 wells in the sauce and crack an egg into each.
  5. Cover and cook for 5-8 minutes until eggs are set to your liking.
  6. Garnish with herbs and feta if using. Serve with warm bread.

Huevos Rancheros

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 8 corn tortillas
  • 8 large eggs
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 (14 oz) cans diced tomatoes
  • 2 chipotle peppers in adobo, chopped
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups refried beans, warmed
  • Garnishes:
    • Avocado slices
    • Crumbled queso fresco
    • Chopped cilantro
    • Lime wedges

Instructions

  1. For the sauce: Heat oil in a large skillet, sauté onion until translucent (about 5 minutes).
  2. Add garlic, cook for 1 minute, then add tomatoes, chipotles, and cumin. Simmer for 10 minutes.
  3. Warm tortillas in a separate skillet or directly over a gas flame.
  4. Spread warm refried beans on each tortilla.
  5. In a separate pan, fry eggs sunny-side up or over-easy.
  6. Assemble: Place 2 tortillas per plate, top each with beans, eggs, and sauce.
  7. Garnish with avocado, queso fresco, cilantro, and serve with lime wedges.