An easy and delicious stove-top meal, with a spicy tomato and bean mixture, topped with eggs.
1/2mediumred bell pepperfinely diced (optional)
Salt and black pepper
Pinchred pepper flakesor more, to taste
28ozDiced Fire-roasted canned tomatoesor other canned diced tomatoes
15ozred kidney beanswith their liquid, or any canned bean you like
1/3cupcorn kernelsfrozen (optional)
1tspapple cider vinegar
1cupgrated extra-sharp Cheddar
Chopped Cilantrofor serving
In a 10-inch top diameter cast-iron (or other) skillet, melt the butter over medium-high heat. Add the onion and finely diced red pepper, if using. Season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, chili powder and red pepper flakes. Stir to combine and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns rusty in colour, about 2 minutes.
Stir in the canned tomatoes and the can of beans, with their liquid. Add the frozen corn, if using. Bring the mixture to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt, as needed.
Reduce the heat to low. Make four divots evenly spaced in the chili and crack an egg into each divot. Using a spoon, gently cover the whites of the eggs with some of the chili mixture. This helps the whites cook faster and more evenly. Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 10 -12 minutes. *If your skillet doesn't have a lid, use a baking sheet and place it over-top of the skillet to act as a lid.
Serve immediately, garnished with cilantro. Serve with tortillas, tortilla chips or tostadas alongside, if you like.
Serve your Chili Shakshuka with tortilla chips or something like cornbread or cornbread sticks. Also nice with a simple, side-salad, if you like.Dress up your Chili Shakshuka with extra toppings. Try diced avocado, crumbled Cotija cheese, diced red onion, diced green onion and/or a dollop of sour cream.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!