Shakshuka Boats | Tomato & Red Pepper Baked Eggs in Tortilla Cups

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My first thought on seeing these new bite-size versions of Old El Paso’s Stand ‘N’ Stuff tortillas was to bake eggs in them, with a rich tomato sauce bubbling underneath. Given Old El Paso’s Mexican flavours, such an idea might put you in mind of huevos rancheros – fried eggs laid onto round corn tortillas and smothered in a fiery cooked salsa – but actually, my inspiration was shakshuka – eggs poached or baked in a spiced tomato sauce. This Middle Eastern dish is becoming really popular around the world, especially for breakfast and brunch.

I decided to use a punchy chipotle paste to add a smoky chilli heat to the tomato and red pepper sauce, my little nod to huevos rancheros.

Shakshuka Boats on Kavey Eats 1

My Shakshuka Boats are pretty quick to make – the sauce takes no more than ten minutes, assembly of the boats is very quick and the eggs take just 5-8 minutes under a medium grill. However, if you want to make it even quicker, substitute a jar of ready made chilli con carne sauce (that you would usually add to minced beef) or spiced tomato salsa and cook for a few minutes in a pan to thicken up a little.

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Hens eggs, quails eggs

I tried this recipe with both quails eggs and hens eggs. Both worked very well so it’s completely up to how much egg to sauce you fancy! On balance, I preferred the large yolks of the hens eggs.

Shakshuka Boats | Individual Tomato & Red Pepper Baked Eggs in Tortilla Cups

Makes 12 (serve 2 to 3 per person)
Total time: 20-25 minutes

Ingredients
For the tomato and red pepper sauce
400 grams tinned tomatoes
100 grams roasted red peppers
Generous pinch of salt
Half teaspoon sugar
2-3 tablespoons of chipotle paste, to taste
For the shakshuka boats
12 Old El Paso’s Stand ‘N’ Stuff mini tortillas (see note)
12 small hens eggs or quail eggs (see note)
25-30 grams of Parmesan or similar hard cheese, finely grated
Optional: parsley or coriander to garnish

Note: I bought a jar of roasted red piquillo peppers for this recipe but any roasted red peppers will do.
Note: If you can’t find chipotle paste, substitute one to two teaspoons of a spice mix such as fajita seasoning, cajun spice rub or chilli con carne seasoning. Alternatively, keep it simple with some sweet smoked paprika and a little chilli powder.
Note: If you can’t find quails eggs or small hens eggs, buy medium or large hens eggs. Before adding the eggs to the boats, break each one into a small bowl and scoop out one to two tablespoons (depending on whether the egg is medium or large) of the egg white, taking care not to break the yolk. Leftover egg whites can be used to make meringues or frozen to use later.

Method

  • If the red peppers are not already skinned, carefully peel or scrape the skin off, and then chop into small pieces.

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  • Place all the tomato and red pepper sauce ingredients into a large frying pan and cook over a medium heat, stirring regularly, until the sauce has thickened. This should take around 8-10 minutes, depending on your pan and the heat.

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  • Lower the grill tray so that it’s not right up under the elements, then preheat the grill on a low-to-medium setting.
  • Lay the twelve tortilla boats out on a baking tray. Add about one tablespoon of the sauce to each one, spreading it out across the bottom. If using quails eggs you can use a touch more.

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  • Break the eggs one at a time into a small bowl, remove excess egg white if necessary, and slip the egg gently over the tomato sauce in a tortilla boat. Repeat with all the eggs and boats.
  • Top the eggs with a sprinkle of grated Parmesan and transfer to the grill.

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Hens eggs, quails eggs, under the grill

  • Grill until the egg whites are cooked, with no translucent areas remaining. This will take 5-8 minutes depending on whether you are using quails eggs or hens eggs, the heat of your grill and the distance between the grill element and the eggs. These cooking times result in cooked whites and soft yolks. Check regularly throughout the cooking time and give a little longer if needed.

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  • Garnish with parsley or coriander leaves, if using. Serve immediately.

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Hens egg yolk, quails egg yolk

I hope you love these cute little shakshuka boats and are inspired to try your own.

Here’s a Pinterest-friendly collage to save the recipe for later.

Shakshuka Boats on Kavey Eats

My shakshuka boats are perfect for breakfast and brunch or a light lunch or dinner and a great option when you need to cook eggs for several people at once; if you’ve ever tried doing twelve fried eggs at the same time, you’ll know what I mean!

Here are some more ideas for the new Mini Stand’n’Stuffs:

Kavey Eats was commissioned by Old El Paso for the development and publication of this recipe.

Old El Paso Mini Stand ‘n’ Stuff Tortillas are available from major supermarkets (RRP £2.29).

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36 Comments to "Shakshuka Boats | Tomato & Red Pepper Baked Eggs in Tortilla Cups"

  1. kaveyeats

    The chipotle paste was perfect, it gave such a nice simple smoky heat that I decided not to add any further spices.

    Reply
  2. Katie Bryson

    I LOVE this recipe… those cups are a genius idea and I’m already plotting what I can cook in them. It’s also really kid-friendly so I reckon I’ll be rolling them out for after school teatimes come September.

    Reply
    kaveyeats

    Yes, really easy for kids. I was thinking too that if you cut a curvey triangle of paper in the shape of a sail, they can sit at the table and make a sail (or two) and then when the boats are ready, you could use a cocktail stick to position their sails into their boats before serving. I don’t cook with young kids so I resisted doing this but I have to admit, it popped into my mind at the time!

    Reply
  3. Renz

    I saw these and thought they were so cute. Would be great for a brunch or even after school snack. Love this idea

    Reply
    kaveyeats

    Thanks Renz, yes a much healthier after school snack than sweets and fried snacks but still filling and nutritious!

    Reply
  4. kaveyeats

    It’s very budget friendly isn’t it, and so quick. I like these boats as a way to add a little carbs to round off the dish and makes it a bit different too!

    Reply
  5. kaveyeats

    Thanks Helly, it’s was the idea that popped into my head immediately and I couldn’t contemplate any others as I was so fixated on it!

    Reply
  6. Kate

    These shakshuka boats are absolutely adorable! I’ve only had the larger stand n stuff tortillas (which we love) so I am definitely going to pick up these smaller ones. My kids will love them. The flavours in your shakshuka sound amazing as well!

    Reply
    kaveyeats

    Thanks Kate, I kept the shakshuka really simple – but of course you could add onions, garlic and other finely diced veg if you like. I’m so glad you like the idea, hope your kids do too. I had this idea in my head for little boat sails the kids could cut out and colour in, then you could use a cocktail stick to prop them up in each boat!

    Reply
  7. Katherine

    I have chipotle paste that I haven’t been sure what to do with – shakshuka boats it is!

    Reply
    kaveyeats

    I love the smoky flavour and gentle heat of chipotle but didn’t want to faff chopping and soaking the dried chillis, so the paste was perfect.

    Reply
  8. kaveyeats

    Thanks Anne, yes it makes them easy to cook all at once when feeding a few at the same time!

    Reply
  9. Mamta

    i picked them and then put them back, because already have a pack of tortillas in stock. I will definitely try them with some filling, perhapsa a cold tortilla filling like tuna or salmon salad, may be even fruit and cream. I will have to taste them first.
    Yours look delicious 👌

    Reply
    kaveyeats

    They taste exactly same as flat tortillas, but perfect shape to hold a filling. Tuna sweetcorn mayo would work well, or salmon salad!

    Reply
  10. kaveyeats

    Thanks Becca, yes really good for when you need to feed more people as they’re quick and easy to make! Thank you!

    Reply
  11. kaveyeats

    Haaa, wow! You’ve been waiting a while! Yes, do check out their range, I like their chilli con carne spice seasoning and the tortillas are always good.

    Reply
  12. Mary

    This is brilliant idea and I am just so mad that I hadn’t already thought of it. Can’t wait to give it a whirl – off to the shops to buy some ‘boats’ right now!

    Reply

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