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.
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.
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
For the tomato and red pepper sauce:
- 400 g tinned tomatoes
- 100 g roasted red peppers
- 1/2 tsp sugar
- 2-3 tbsp chipotle paste , to taste
- generous pinch salt
For the chakshuka boats:
- 12 Old El Paso's Stand 'N' Stuff mini tortilla (see note)
- 12 small hen or quail eggs (see note)
- 25-30 g Parmesan or similar hard cheese , finely grated
- parsley or coriander , to garnish (optional)
I bought a jar of roasted red piquillo peppers for this recipe but any roasted red peppers will do.
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.
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.
If the red peppers are not already skinned, carefully peel or scrape the skin off, and then chop into small pieces.
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.
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.
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.
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.
Garnish with parsley or coriander leaves, if using. Serve immediately.
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.
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:
- Mexican Hot Dog Tortillas with Refried Beans & Avocado Salsa from Fab Food 4 All
- Mexican Pulled Chicken & Black Beans from Fuss Free Flavours
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).