Easy Paleo Breakfast Recipe: Mexican Spiced Shakshuka

I can promise you this, you will not be able to create an easier breakfast that is packed with this much flavor than the recipe I will share with you today.  With our recent move and combining of households + pantries we have found ourselves with a surplus of canned goods that were in need of getting used.  Of course I saw this as a challenge to make some new dishes... some good, some not so good.  Well I'm happy to report that today I will share with you something that made it on the good list!  Inspired by a collaboration that I did via Instagram with Conagra foods, I easily whipped up this spicy breakfast recipe and it was such  hit!  The best part is the fact that even if you are pressed for time you can get this started on the stove within a few minutes and then get back to your morning routine while it is cooking.  Hope you enjoy this tasty dish as much as my family and I did!

Ingredients

1 Tsp. Cumin

1 Tsp. Smoked Paprika

3/4 Tsp. Chili Powder

1 Tbsp. Avocado Oil

Salt & Pepper To Taste

1 Can Diced Tomatoes (14.5 oz.)

1 10 oz. Can Rotel (I prefer the no salt added variety)

5-7 Large Eggs

1 Avocado

Garnish Options: Cilantro, Green Onion, Jalapeño  

Stovetop Mexican Shakshuka Recipe

Begin by opening your Rotel and draining the liquid contents.  Now heat your avocado oil over the stove (I use a ceramic non stick pan) over medium heat.  Next, pour in your Rotel and then your diced tomatoes.  Now add in your spices, stir together to combine all ingredients, and then let the mixture heat over the stove for 1-2 minutes.  

Working in a circular fashion, ditch out areas of the tomato mixture with a spoon making a well/indentation, now you will crack open an egg and place it into the well.  Move around the perimeter of the pan until you can no longer fit any more eggs.  Typically this will take about 5-7 eggs.  Be sure that the egg is in close proximity (or touching) the bottom of the pan in order to ensure that it cooks in a timely manner.  Keeping the heat at medium to medium-low, cover the pan and let simmer until eggs reach your desired consistency (I typically wait until the whites turn opaque).  Turn off the heat and garnish with diced avocado and cilantro and serve warm!  Easy as that!