Spanish Gardens Shakshuka-Style Eggs & Beans

An update on the beloved classic, with Spanish Gardens flavors.

Ingredients:

2 tbsp olive oil
1 medium onion, finely chopped
1 bell pepper, finely chopped (color of choice)
4 garlic cloves, coarsely chopped
1 jalapeño, seeded, finely chopped
1 15-ounce can black beans, drained & rinsed
2 teaspoons Spanish Gardens Taco Seasoning
1 teaspoon ground cumin
1 28-ounce can crushed (or diced) tomatoes
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled queso fresco
8 large eggs, at room temperature
1 tablespoon chopped fresh cilantro
Spanish Gardens Taco Sauce, the heat of choice, for garnish
Spanish Gardens Tortilla Chips for dipping

Instructions:

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, bell pepper, garlic, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add black beans, Spanish Gardens Taco Seasoning, and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle queso fresco evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with cilantro and a drizzle of Spanish Gardens Taco Sauce. Serve with Spanish Gardens Tortilla Chips!