mexican dinner recipe

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

onion

garlic cloves,

smoked paprika

cumin

tomatoes

salt and pepper

eggs

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; 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 cominbe.

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.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

Pollo a la Diabla, or Mexican Deviled Chicken, is a great weeknight meal that the entire family will love. It comes together quickly and is full of yummy, robust flavors. Enjoy!

Mexican Deviled Chicken (Pollo a la Diabla)

lbs chicken legs

guajillo chiles (seeded and deveined)

chile de arbol

water

tomatoes (halved)

½ chipotle pepper

onion (diced)

garlic

chicken broth (divided)

olive oil

Salt

tsp pepper

Toast chiles on each side on a hot griddle.

Turning frequently.

(Be careful not to burn the chiles). About 30 seconds on each side.

Seed and devein the guajillo chiles and chile de arbol.

In a stock pot, add the chiles.

Add enough water to cover the chiles, about 2 cups.

Bring to a boil.

Turn off the stove.

Cover and return in 15 minutes or until the chiles are soft.

To the blender, add the chiles, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.

Blend until smooth and set aside.

In a large pan, heat olive oil.

Salt the chicken.

Add the chicken and brown on all sides.

Remove the chicken from the pan.

Make sure the heat is on low and add the tomato chile sauce and remaining chicken broth.

Gently scrape the bottom of the pan.

Return the chicken to the pan.

Cover and cook for 25 minutes or until the chicken is thoroughly cooked.

Serve with white rice.

Enjoy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1519179158/r3uvrubrfdyioqvnnoka.mp4

Mexican Deviled Chicken (or Pollo a la Diabla) is a Mexican food favorite. Delicious, flavorful, and not too spicy. Serve with a side of rice, salad, and enjoy!

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Easy One Pot Shakshuka Recipe

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Top 2 mexican dinner recipe recipes from across the web

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Easy One Pot Shakshuka Recipe

Mexican Deviled Chicken (Pollo a la...

The most viewed mexican dinner recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine