My longtime best friend, Kari, loves this recipe from my blog and insisted that it needed to make an appearance in the cookbook. And if you knew Kari like I know her, you’d know that hers is the kind of advice you should always heed. Or else. She’s a tough cookie, but an extremely wise one, too.
Consider this my Latin twist on the popular shakshuka, the Moroccan dish of eggs baked into a tomato- and chile-based sauce scented with smoky cumin. My version draws upon my San Diego sensibilities, incorporating quinoa, black beans, and corn baked under a layer of enchilada sauce, melty cheese, and runny eggs. This protein-rich, flavorful, meatless breakfast is outstanding for any meal of the day. Homemade red enchilada sauce is recommended for best flavor, but when you’re in a pinch, a store-bought can of sauce works well.
- Yield: 4 to 6 Servings
- 1 cups cooked quinoa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and ground black pepper
- 2 cups red enchilada sauce
- 0.66 cup grated Colby Jack cheese
- 6 eggs
- Cilantro, chopped
- Green onions, sliced
- Avocado pitted, peeled, and sliced
- Hot sauce (such as Tapatio) or salsa
- Preheat the oven to 375°F.
- In a mixing bowl, combine the quinoa, black beans, and corn. In a small bowl, mix together the lime juice, oil, cumin, and garlic powder. Pour the lime mixture over the quinoa and toss to combine. Season with salt and pepper to taste. Spread the quinoa mixture into the bottom of a 12" cast-iron skillet. Pour the enchilada sauce over the quinoa and sprinkle with the cheese.
- Make 6 small indentations in the top of the cheese, evenly spacing them out. Crack an egg into each indentation. Season the eggs with salt and pepper to taste. Bake for 20 to 30 minutes, or until the egg whites are completely set but the yolks are still runny, and the edges of the skillet are bubbly.
- Serve promptly with fresh cilantro, green onions, and avocado slices on top, and hot sauce or salsa on the side.