Got dinner plans? Cue up an easy, tasty and fast vegetarian option. This is a typical Mediterranean dish that has been around for centuries. We put a twist on it and made it “Ranchero style.” Fantastic for breakfast, brunch or BFD (Breakfast for Dinner). This one wins praise all around the table.
Shakshuka Ranchero
Servings: 6 servings
Ingredients
- 2 cups water or broth
- 1 cup brown rice
- 1 14 oz can black beans, drained
- 2 tablespoons olive oil
- 1 cup sweet onion diced
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 poblano pepper diced
- 3 bell peppers red, yellow and/or orange, diced
- 2 14 oz cans diced fire roasted tomatoes
- salt and pepper to taste
- 6 eggs
- 6 tostada shells
- 1/2 cup crumbled queso fresco
- 1/4 cup diced fresh cilantro
- 1/4 cup diced green onion
- 1 avocado sliced, for garnish
- Shredded lettuce for garnish
Instructions
- Heat water or broth over high heat in a medium saucepan. Once boiling, add brown rice and turn heat down to low. Cook rice according to package instructions. Season as needed with salt and pepper.
- In a separate saucepan, warm drained black beans on low.
- Preheat oven to 375 degrees.
- Heat 10″ cast iron or oven safe skillet to medium high heat. Add olive oil, onion and garlic to the pan and cook until soft about 5-6 minutes. Add poblano pepper and bell peppers. Cook until tender, about 5-6 minutes. Add in the smoked paprika, cumin, salt and pepper. Stir to combine. Add the diced tomatoes. Simmer for about 5 minutes.
- With a spoon, gently create 6 circles or pockets to crack the eggs into. Gently crack eggs into skillet over tomatoes in the different spots you’ve created 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 and green onion. Garnish with sliced avocado and lettuce.
- Place a tostada shell on a plate. Top with brown rice and black beans. Add a scoop of Shakshuka with toppings. Sprinkle queso fresco on top. Add lettuce, tomatoes or any other fresh vegetables you have
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