Born from my partner’s love for red chilaquiles and mine for shakshouka! The sauce is built with a chipotle spiked roux that’s cooked with charred poblano and onion then bulked up by broth, cannellini beans and tomatoes. A good sprinkling of Cotija cheese then followed by eggs being cracked into sauce pockets, cooked until whites are set and finally topped with lots of fresh cilantro. Served with a hyper addictive bean-jalapeño salsa that is an absolute must to complete the dish. We typically dunk tortilla chips, grilled tortillas or the @traderjoes bean chips (shown in the photo). Don’t get bogged down by the long list of ingredients, trust me it’s all worth it!

Ingredients (serves 2-3)
Salsa
1/2 shallot, finely chopped
4 breakfast radishes, diced
1/2 jalapeño, diced (de-seed to reduce heat)
125g canned Canellini beans (roughly half can)
1.5 tsp ground cumin
1/2 tsp ground cayenne
1/2 tbsp lime zest
1.5 tbsp lime juice
1/2 tsp fine sea salt
Pinch of sugar
4 cherry tomatoes, quartered
2-3 stalks (both leaves & stem) of cilantro, finely chopped

Sauce
2 tbsp Plain or All Purpose Flour
2.5 tsp ground Chipotle Chile Pepper
2 tsp ground Cumin
1 tsp dried Oregano
2 tbsp Olive Oil
1 Large Poblano Pepper, slit
1/2 shallot, quartered
2 garlic cloves, crushed
1 tbsp Tomato Paste
200ml vegetable stock (substitute with just water or any stock of your choice)
160g canned Tomato Sauce
1 tsp fine sea salt
150g canned Canellini Beans (roughly half can)
8-10 Cherry Tomatoes, halved
4-5 tbsp crumbled Cotija Cheese

4-5 eggs, at room temp
2-3 stalks (both leaves & stem) of cilantro, roughly chopped
1 lime cut into wedges
Avocado Slices (optional)

Directions
🥣 Make salsa - combine everything except tomatoes & cilantro, let it marinate for at least 30 mins

🥣 Charring - Heat up a skillet, once smoking lay out poblano and quartered shallot. Using tongs char until both are aromatic & soft (about 9-10 mins). Once cool enough, roughly chop & keep it aside

🥣 Make Sauce - whisk flour, chile, cumin & oregano until well combined. Heat up olive oil in a skillet, add flour-spice mix into it & cook gently for 3 mins or until smells smoky/toasty. Quickly transfer chopped poblano & shallot and cook for 2 mins. Now splash some stock to deglaze & add tomato paste, cook for 1 min

🥣 Gradually add stock & cook for 4 mins or until the contents are beginning to thicken, now stir in the tomato sauce. Mix well, season with salt & cook for 2 mins

🥣 Add remaining canned beans & halved cherry tomatoes into the skillet, give it a good mix & cook for 2 mins. Sprinkle cheese, lower the flame & make 4-5 indentations. Crack Eggs into each cavity & generously mix the whites into sauce. Let them cook uncovered until whites are set (about 9 mins)

🥣 While eggs are cooking, add quartered tomatoes & cilantro into the salsa bowl & give it a good mix (season if required). Now sprinkle cilantro on top of eggs and serve with tortilla chips, bean salsa & lime wedges

Recipes

Chile Bean Tomato Breakfast Eggs with Salsa and Tortilla Chips