Chicken Enchilada Shakshouka Whole30 & Paleo

 I love when something beautiful comes out of conflict! Okay, that sounds way more dramatic than how this was born. I was trying to create an easier whole30 chicken enchilada type recipe than the ones that I have been able to find… but I was really craving shakshouka… then it hit me… enchilada type sauce would work perfectly as a shakshuka base! TA-DA that’s how chicken enchilada shakshuka was born folks!


While I still havent figured out an easy way to make whole30 compliant enchilada, this dish will be on rotation in our home for sure!

This meal comes together super fast, you really only need to dice the veggies (although you can get most of these pre diced if you prefer) and throw the rest of the ingredients in the pan simmer for a bit and then crack the eggs! Don’t be intimidated by the ingredients list - you could easily knock make this list shorter and simplify by using 1 type of onion, and 1 color bell pepper - it would turn out just as delicious. 

Ingredients
  • Avocado oil cooking spray
  • 1.5 cups pre cooked shredded or chopped chicken (I used rotisserie)
  • 6 eggs
  • 1/2 small red onion (diced)
  • 1/2 small white onion (diced)
  • 1/2 green bell pepper (diced)
  • 1/2 red bell pepper (diced)
  • 1 can tomato sauce
  • 1 can diced and fire roasted tomatoes (Trader Joe's) 
  • 2 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper 
  • A couple dashes of cayenne (optional)
  • Sliced black olives (optional garnish)
  • Green onion sliced (optional garnish) 
  • Avocado (optional garnish)

Steps:
  1. Make sure everything is chopped & prepped.
  2. Spray large skillet with avocado oil cooking spray. Add diced onions and bell peppers and cook until softened.
  3. Add cans of diced tomatoes and tomato sauce to skillet and combine. 
  4. Add all spices to mixture and stir to combine. 
  5. Add diced chicken to mixture, stir to combine and simmer for 5min tills sauce begins to simmer reduce slightly.
  6. Crack the eggs one at a time over the chicken enchilada base. Its usually 5 around the outside and one in the middle allows for even spacing.
  7. Cover and let simmer for 10-15 min for an over easy egg. (Be careful that the sauce doesn’t reduce too much and burn on the bottom).
  8. Garnish with green onions, sliced black olives, and avocado! Serve & enjoy!





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