The Best Mexican Style Shakshuka

Introducing the best Mexican Style Shakshuka – a delicious, high-protein twist on traditional eggs! Looking to shake up your breakfast routine with a dish that packs a punch? Our Mexican style Shakshuka recipe is just what you need! Infused with the bold flavours of Mexico and made with simplicity in mind, this dish promises to excite your taste buds and wake up your senses.

This dish isn’t just delicious. It’s also packed with protein, low in calories, and bursting with flavour. Say goodbye to boring eggs and hello to a tantalising cooking adventure with our simple Mexican Shakshuka recipe. Eggs are versatile, and with this recipe, they’re taken to new heights of taste and texture. Easy to make, incredibly delicious, and come together in mere minutes.

Imagine a spicy roasted tomatoes, sweet red and green bell peppers, tangy chipotle peppers in adobo sauce. All simmered together in a zesty Mexican-inspired tomato sauce. And that’s just the beginning.

Topped with perfectly poached eggs and garnished with sweetcorn, micro herbs and fiery jalapeños, this dish is a symphony of flavours and textures. While traditionally a breakfast dish, Shakshuka transitions seamlessly to lunch or dinner. Making it a versatile option for any meal of the day.

Best of all, this recipe is ready in just 30 minutes. Making it ideal for those busy mornings or evenings when you need a nutritious meal in a pinch. Plus, it’s vegetarian-friendly and gluten-free, so everyone can enjoy it. Get ready to elevate your egg game with this mouthwatering Mexican Style Shakshuka!

What Is Shakshuka?

Shakshuka (pronounced shuck-shoe-ka) is a popular dish in the Middle East that is a well-loved breakfast dish. The name “shakshuka,” which comes from Arabic, means “mixed up,” reflecting the dish’s blend of ingredients.

Featuring eggs poached in a tasty, spicy tomato sauce with onions, peppers, and garlic. Infused with North African spices like cumin, cayenne, and paprika, Shakshuka bursts with vibrant flavors. After preparing the sauce, crack eggs directly into it, cover the pan, and let the eggs poach gently until the whites set while the yolks remain runny. Finish off by garnishing the dish with fresh herbs like parsley or coriander and serve it with crusty bread or pita for dipping.

Originating from Northern Africa and influenced by Jewish culinary traditions, shakshuka has become popular worldwide. It’s found its way into many modern cookbooks, sparking interest globally. Our recipe incorporates some classic Tex-Mex flavours to make it even more irresistible!

Ingredients Used to Make The Best Mexican Style Shakshuka:

• Oil: Choose from avocado, grapeseed, or olive oil to sauté the vegetables.
• Sliced Peppers: A medley of peppers adds both colour and flavour. Opt for a combination of poblano, red bell, and green bell peppers for a vibrant and balanced taste.
• Diced Sweet Onion: onions bring a subtle sweetness to the dish. Complementing the savoury flavours of the peppers and tomatoes.
• Chopped Garlic Cloves: Garlic adds depth and aroma.
• Spices & Herbs: A blend of smoked paprika, ground cumin, cinnamon powder, allspice, onion powder, Tex-Mex spice, dried Mexican oregano, salt, and pepper creates a harmonious fusion of Mexican-inspired spices.
• Fire-Roasted Tomatoes: Canned or jarred fire-roasted tomatoes serve as the base of the sauce, imparting a smoky flavour and robust texture.
• Cherry Tomatoes: These petite tomatoes burst with sweetness, adding bursts of freshness to the dish.
• Chipotle Chillies in Adobo Sauce: Chipotle chillies bring a fiery kick and smoky depth to the sauce, infusing it with a bold and distinctive flavour.
• Brown Sugar: A touch of brown sugar balances the heat and acidity of the tomatoes, enhancing their natural sweetness.
• Red Wine Vinegar: Adding a tangy brightness, depth and complexity to the sauce.
• Eggs: Poached eggs are the crowning glory of Shakshuka, their creamy yolks mingling with the rich tomato sauce for a satisfying and indulgent experience.
• Crumbled Queso Fresco: This fresh and tangy cheese adds a creamy texture and subtle saltiness to the dish.
• Fresh Coriander, Corn Kernels, Jalapeño & Green Onion: These vibrant garnishes provide a burst of freshness and texture, enhancing the visual appeal and taste of the dish.

Additional Garnishes (Optional): Sliced avocado and lime wedges offer a refreshing contrast and a burst of acidity, perfect for brightening up each bite of this flavourful Mexican-inspired Shakshuka.

How to Make the Best Mexican Shakshuka

Making this dish is truly as simple as lightly frying some vegetables in a thick, rich tomato sauce and cracking eggs into it. However, here’s my favorite easy method for making shakshuka.

Step 1: Prep the Veg

Begin by prepping the vegetables. Chop the onion, peppers, garlic, and red chillies. If fresh tomatoes are being used, dice them.

Steps 2: Cook the Shakshuka Base

Warm a large skillet over medium heat and add avocado oil. Once hot, add the garlic, onion, peppers, and red chilli to the pan. Season with a pinch of salt. Gently sauté them over medium heat for 6-8 minutes until the peppers have softened.

Next, add the spices, herbs, chipotle chilli, tomatoes, brown sugar, vinegar, and another pinch of salt. Stir to incorporate them into the onion-pepper mixture.

Throw in the cherry tomatoes. Whether you’re using fresh or jarred tomatoes, add 100 ml of water and cook until the sauce has reduced slightly but still maintains a loose consistency for enveloping the eggs. Taste and adjust the seasoning as needed.

Steps 3: Add the Eggs

Make small indents in the sauce and carefully crack the eggs into them. Cover and cook for a few minutes until the eggs reach the desired doneness. I prefer to cook until the egg whites are set but the yolks are still a little runny.

You can cook this uncovered, but it will take longer to cook the eggs through. If covering the pan, it’s best to place a kitchen towel between the lid and pot. This will capture the condensation from the steaming pan, allowing your eggs to steam without the cover dripping liquid back onto your shakshuka and making it watery.

Alternatively, bake in a preheated oven at 190°C for 12-15 minutes.

Before serving, garnish with coriander, corn, sliced jalapeño, crumbled Queso Fresco, and some avocado slices.

Looking for More Egg Recipes?? Here are few of our favourites:

1. Easy Mexican Eggs – Huevos Ahogados
2. Simple Cream Cheese Spread with Eggs
3. Easy Turkish Baked Eggs with Spinach
4. Best Desi Style Omelette Burger

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

The Best Mexican Style Shakshuka

Serves: 6 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 2 tbsp oil, avocado, grapeseed or any neutral oil
• 1 red onion, diced
• 3-4 garlic cloves, minced
• 1 red chilli, finely chopped
• 1 small red pepper, deseeded & sliced 
• 1 green pepper, deseeded & sliced
• ½ can chipotle peppers in adobo sauce
• 2 cups jarred tomato sauce or tinned tomatoes
• 2 cups cherry tomatoes
• 100ml water
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp all spice
• 1 tsp Mexican oregano
• ½ tsp onion powder
• ½ tsp tex-mex spice mix or use fajita mix
• salt and pepper to taste
• 2 tsp brown sugar
• ½ tbsp red wine vinegar
• 6 eggs

For Topping 

• Avocado 
• corn kernels
• coriander
• sliced jalapeño
• crumbled feta or Queso Fresco

method

1. Heat oil in a large skillet over medium heat.
2. Add garlic, red chilies, diced onions, and peppers to the skillet. Sprinkle with a pinch of salt and sauté for 6-7 minutes until the peppers are soft and sweet.
3. Stir in chipotle chilies, tomato sauce, cherry tomatoes, spices, brown sugar, and red wine vinegar. Adjust the amount of sugar based on whether you're using fresh or tinned tomatoes.
4. Pour in 100ml of water and simmer until the sauce has reduced slightly, maintaining a loose texture to envelop the eggs. Taste and adjust the seasoning if necessary.
5. Create small wells in the sauce and carefully crack the eggs into them.
6. Cover the skillet and cook until the egg whites are just set, or alternatively, bake in a preheated oven at 190ºC for 12 minutes.
7. Serve the dish with sliced avocado, chopped coriander, sweetcorn, and crumbled feta cheese. Accompany with baked crusty bread for a delicious meal.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!