huevos shakshukos
two tasty egg dishes from two different parts of the world unite to make one tasty spiced up breakfast dish . gluten free, vegetarian, healthy.
jalapeno, olive oil, onion, minced garlic, ripe diced tomatoes, prepared vegetarian refried beans, tomato paste, chili powder, cayenne pepper, salt to taste, eggs, shredded mexican cheese blend, freshly chopped cilantro, ripe avocado, sliced thin, sour cream for serving optional, warm tortillas or tortilla chips for serving
- 1 jalapeno
 - 1 tbsp olive oil
 - 1/2 medium onion
 - 1 tsp minced garlic
 - 4 cups ripe diced tomatoes
 - 14 oz prepared vegetarian refried beans
 - 1 tbsp tomato paste
 - 1 1/4 tsp chili powder
 - pinch cayenne pepper
 - salt to taste
 - 6 large eggs
 - 1/3 cup shredded mexican cheese blend
 - 1 tbsp freshly chopped cilantro
 - 1/2 ripe avocado
 - sliced thin
 - sour cream for serving optional
 - warm tortillas or tortilla chips for serving

- roast your jalapeno.
 - learn how here how to roast jalapenos.
 - peel the charred skin off the jalapeno if your skin is sensitive protect it with gloves.
 - most of the spice from the jalapeno comes from the seeds.
 - i prefer this dish spicier, so i leave the seeds in.
 - if you are spice sensitive, take the seeds out of the jalapeno before proceeding.
 - heat a deep, large skillet or saute pan over medium heat.
 - slowly warm olive oil in the pan.
 - add minced onion and saute for 10 15 minutes, stirring frequently, until it softens.
 - add garlic and continue to saute for an additional 1 2 minutes until mixture is fragrant.
 - add tomatoes and refried beans to pan.
 - stir until blended.
 - turn heat to medium low and let the mixture heat up.
 - mince the peeled roasted jalapeno and add it to the mixture.
 - stir in the chili powder and tomato paste, then add cayenne and salt to taste.
 - allow seasoned mixture to cook at a low simmer for about 10 minutes.
 - adjust seasoning if desired.
 - careful with the cayenne, it is extremely spicy the jalapeno adds a kick on its own, so if you're spice sensitive feel free to omit the cayenne completely.
 - crack the eggs, one at a time, directly over the tomato bean mixture, making sure to space them evenly over the sauce.
 - the eggs will cook "over easy" style in the tomato bean sauce.
 - cover the pan.
 - allow mixture to simmer for 10 20 minutes, or until the eggs are cooked to your desired doneness.
 - some people prefer their shakshuka eggs more runny, while others like them hard cooked.
 - keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
 - once the eggs have reached your desired doneness, sprinkle the top with shredded cheese or cotija cheese and replace the lid to allow the cheese time to melt.
 - garnish with sliced avocado and chopped cilantro, if desired.
 - serve with warm tortillas or tortilla chips.
 - you may also top each serving with a dollop of sour cream.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 jalapeno
- 1 tbsp olive oil
- 1/2 medium onion
- 1 tsp minced garlic
- 4 cups ripe diced tomatoes
- 14 oz prepared vegetarian refried beans
- 1 tbsp tomato paste
- 1 1/4 tsp chili powder
- pinch cayenne pepper
- salt to taste
- 6 large eggs
- 1/3 cup shredded mexican cheese blend
- 1 tbsp freshly chopped cilantro
- 1/2 ripe avocado
- sliced thin
- sour cream for serving optional
- warm tortillas or tortilla chips for serving

 ### Assistant: The ingredients you'll need are:
- 1 jalapeno
- 1 tbsp olive oil
- 1/2 medium onion
- 1 tsp minced garlic
- 4 cups ripe diced tomatoes
- 14 oz prepared vegetarian refried beans
- 1 tbsp tomato paste
- 1 1/4 tsp chili powder
- pinch cayenne pepper
- salt to taste
- 6 large eggs
- 1/3 cup shredded mexican cheese blend
- 1 tbsp freshly chopped cilantro
- 1/2 ripe avocado
- sliced thin
- sour cream for serving optional
- warm tortillas or tortilla chips for serving


You can follows these steps to make the recipe:
- roast your jalapeno.
- learn how here how to roast jalapenos.
- peel the charred skin off the jalapeno if your skin is sensitive protect it with gloves.
- most of the spice from the jalapeno comes from the seeds.
- i prefer this dish spicier, so i leave the seeds in.
- if you are spice sensitive, take the seeds out of the jalapeno before proceeding.
- heat a deep, large skillet or saute pan over medium heat.
- slowly warm olive oil in the pan.
- add minced onion and saute for 10 15 minutes, stirring frequently, until it softens.
- add garlic and continue to saute for an additional 1 2 minutes until mixture is fragrant.
- add tomatoes and refried beans to pan.
- stir until blended.
- turn heat to medium low and let the mixture heat up.
- mince the peeled roasted jalapeno and add it to the mixture.
- stir in the chili powder and tomato paste, then add cayenne and salt to taste.
- allow seasoned mixture to cook at a low simmer for about 10 minutes.
- adjust seasoning if desired.
- careful with the cayenne, it is extremely spicy the jalapeno adds a kick on its own, so if you're spice sensitive feel free to omit the cayenne completely.
- crack the eggs, one at a time, directly over the tomato bean mixture, making sure to space them evenly over the sauce.
- the eggs will cook "over easy" style in the tomato bean sauce.
- cover the pan.
- allow mixture to simmer for 10 20 minutes, or until the eggs are cooked to your desired doneness.
- some people prefer their shakshuka eggs more runny, while others like them hard cooked.
- keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
- once the eggs have reached your desired doneness, sprinkle the top with shredded cheese or cotija cheese and replace the lid to allow the cheese time to melt.
- garnish with sliced avocado and chopped cilantro, if desired.
- serve with warm tortillas or tortilla chips.
- you may also top each serving with a dollop of sour cream.
- .

