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CuisineNorth AmericanMexicanDairyEggsEgg BreakfastsCooking StyleHigh-FiberLow-FatLow-CalorieUnder 1 HourUnder 45 MinutesSpecial OccasionOne-Pot or PanDutch OvenCast Iron PanDate NightDinnerBrunchBreakfastEasyVegetarianHealthyGluten-FreeComfort Food

Mexican-Style Shakshuka

Spice up your morning with this Mexican-Style Shakshuka, a zesty twist on the classic breakfast dish. Packed with bold flavors and a kick of heat, this recipe will have you saying "Buenos días" to your taste buds!

Sumedha Pramod
Community Member
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mexican-Style Shakshuka
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mexican-Style Shakshuka

Ingredients

for 2 servings

  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, any color, diced
  • 4 cherry bomb chili peppers, diced (optional) (can also use ½ - 1 bell pepper or other 2-3 mild peppers instead)
  • 4 medium tomatoes, diced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 1 salt, to taste
  • cotija cheese, to taste
  • avocado, sliced, for garnish

Nutrition Info

  • Calories 97
  • Fat 1g
  • Carbs 21g
  • Fiber 5g
  • Sugar 10g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. In a small cast-iron pan or dutch oven, add 2 tbsp of oil. Once hot, sauté the onions and garlic until fragrant.
  2. Add the peppers and sauté for another 2-3 minutes until tender.
  3. Add tomatoes and let mixture cook for 10 minutes, stirring occasionally.
  4. Add the spices and salt/pepper to taste and continue to sauté for another 10-15 minutes, stirring occasionally.
  5. Once the liquid from the tomatoes have cooked out and the tomatoes have a "jammy" consistency, crack 3-4 eggs on top. Garnish with your cheese of choice and cover. Cook for 2-3 minutes until the eggs are JUST poached and the yolks are still runny (cook for longer if you prefer the yolks to cook through).
  6. Garnish with salt & pepper, feta or cotija cheese, sliced avocado, green onions and cilantro and enjoy!
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