By Meal Type
Shakshuka Breakfast Taco Recipe
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 2 ea. Mexican Original® 6-inch Shelf Stable Pressed Flour Tortillas
- 4 oz. Shakshuka Sauce (Sub-Recipe)
- 2 ea. Eggs - Large Size & Scrambled
- 4 ea. Jimmy Dean® Fully Cooked Pork Sausage Links
- 2 Tbsp. Feta Cheese Crumbles
- Garnish Parsley - Flat Leaf - Chopped
The Shakshuka Breakfast Tacos shake up breakfast with traditional middle eastern flavors. A combination of simmering tomatoes, onions, garlic, rich spices, fluffy, scrambled eggs and Jimmy Dean® Pork Sausage Links are all settled in a tasty Mexican Original ® Flour Tortilla and topped with crumbled Feta, parsley and cilantro. More Shakshuka? Surely!
Made with Mexican Original® 6-inch Shelf Stable Pressed Flour Tortillas
Directions
- Make Shakshuka sauce (Sub-Recipe) .
- To cook the Jimmy Dean® Fully Cooked Pork Sausage Links , preheat oven to 375°F.
- Cook 12-14 minutes, turning halfway through cooking time.
- Hold warm and covered.
- Heat up the Mexican Original® Flour Tortillas on a hot griddle.
- Spread 2 oz. of the warm Shakshuka Sauce (Sub-Recipe) on each tortilla.
- Add half of the scrambled eggs to each tortilla.
- Place 2 warm sausage links on each tortilla.
- Top with Feta cheese, chopped parsley and cilantro.
- Fold and serve.
Shakshuka Sauce
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 2 oz. Olive Oil
- 6 oz. Medium Onion - Diced 1/4 inch.
- 5 oz. Red Bell Pepper - Seeded & Diced 1/4 inch.
- 1/2 oz. Garlic Cloves - Finely Chopped or Micro-Planed
- 1 Tbsp. Paprika (Regular, Smoked or Spicy)
- 2 tsp. Cumin
- 1/2 tsp. Chile Powder
- 1/2 tsp. Ginger- Ground
- 1/8 tsp. Cinnamon
- 1/8 tsp. Allspice
- 29 oz. Fire Roasted Diced Tomato - Canned
- To taste Salt and Pepper
- 1/2 oz. Fresh Cilantro - Chopped
- 1/2 oz. Fresh Parsley
Directions
- To make the Shakshuka Sauce, sauté the peppers and onions in a sauté pan with olive oil until translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan.
- Season with salt and pepper and bring the sauce to a simmer. Cook for 10 minutes.
- Remove from the heat, stir in the cilantro and parsley.
- Hold warm and covered.
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