1 jalapeno chilies
1 tbsp olive oil
1/2 onions (medium, peeled and minced)
1 tsp minced garlic
4 cups diced tomatoes (ripe, or 2 cans, 14 oz. diced tomatoes, fire roasted is okay)
14 ozs vegetarian refried beans
1 tbsp tomato paste
11/4 tsps chili powder
1 pinch cayenne pepper (or more to taste)
salt (to taste)
1/3 cup Mexican cheese blend
2 ozs cotija
1 tbsp chopped cilantro (freshly, optional, for topping)
1/2 avocado (ripe, sliced thin, optional, for topping)
sour cream (for serving - optional)
tortillas (Warm, or tortilla chips for serving)
Roast your jalapeño. Peel the charred skin off the jalapeño (if your skin is sensitive protect it with gloves). Most of the spice from the jalapeño comes from the seeds. I prefer this dish spicier, so I leave the seeds in. If you are spice sensitive, take the seeds out of the jalapeño before proceeding.
Heat a deep, large skillet or sauté pan over medium heat. Slowly warm olive oil in the pan. Add minced onion and sauté for 10-15 minutes, stirring frequently, until it softens. Add garlic and continue to sauté for an additional 1-2 minutes until mixture is fragrant.
Add tomatoes and refried beans to pan. Stir until blended. Turn heat to medium low and let the mixture heat up.
Mince the peeled roasted jalapeño and add it to the mixture. Stir in the chili powder and tomato paste, then add cayenne and salt to taste. Allow seasoned mixture to cook at a low simmer for about 10 minutes. Adjust seasoning if desired. Careful with the cayenne, it is extremely spicy! The jalapeño adds a kick on its own, so if you're spice sensitive feel free to omit the cayenne completely.
Crack the eggs, one at a time, directly over the tomato bean mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style in the tomato bean sauce. Cover the pan.
Allow mixture to simmer for 10-20 minutes, or until the eggs are cooked to your desired doneness. Some people prefer their shakshuka eggs more runny, while others like them hard cooked. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Once the eggs have reached your desired doneness, sprinkle the top with shredded cheese or cotija cheese and replace the lid to allow the cheese time to melt. Garnish with sliced avocado and chopped cilantro, if desired. Serve with warm tortillas or tortilla chips. You may also top each serving with a dollop of sour cream.