Mexican Shakshuka features poached eggs in a rich Cajun tomato sauce. Of course, there are tons of toppings and flatbreads to put down! This is the perfect meal to spice up your breakfast. Follow along to know how to make this Mexican Shakshuka dish.
This Spicy Egg Skillet Breakfast is divine!
This high-protein meal brings a delicious fusion to your table. It’s filled with delicious roasted tomatoes, sweet red and yellow peppers, delicious queso fresco, and more! With poached eggs on top, sliced avocado and jalapenos on top, you can’t fit more in one single pan.
Although most commonly eaten for breakfast, shakshouka can also work wonders as a hearty lunch or dinner. This 30-minute recipe is one you can rely on whenever you need a nutritious meal. With only 206 calories per serving, it’s vegan and gluten-free!
What exactly is shakshouka?
Shakshouka (pronounced shuck-shoe-ka) is a popular Middle Eastern dish consisting of poached eggs in a simple tomato and pepper sauce. Originally from North Africa, it was influenced by Jewish cooking habits, so it’s safe to say it’s a multicultural meal. My recipe incorporates some classic Tex-Mex flavors to make it even more irresistible!
Let’s take a look at what you need to bring this one-pot shakshouka to life. Here is our ingredient list:
- Grapeseed Oil: Used for cooking vegetables.
- Diced bell peppers: I like to use one poblano bell pepper, one red bell pepper, and one yellow bell pepper.
diced sweet onion
- chopped garlic cloves
- Smoked Paprika: For a little spice.
- Cumin powder
- Fire Roasted Diced Tomatoes: You’ll need two 14-ounce cans.
- Salt and pepper: add to taste.
- Broken Queso fresco
- Fresh coriander and green onions: Dice and garnish.
- Additional garnishes (optional): I like to add sliced avocados, jalapenos, and some lime wedges for a delicious finishing touch.
How to Make Shakshuka
The dish starts cooking on the stovetop before it’s done in the oven. Simmering allows the sauce ingredients to combine and thicken!
Preheat oven: Preheat oven to 375°F.
Heat skillet and oil: Heat a 10-inch cast iron skillet over medium-high heat, then add grapeseed oil.
Cook the onions: Add the sliced onions to the pot. Cook gently until the onions are soft, about 3 minutes.
Add the garlic and chilies: Add the garlic, poblano, red and yellow chilies. Cook until peppers are tender, about 5-6 minutes
Add spices: Add smoked paprika, cumin, salt and pepper. Stir to combine.
Add the diced tomatoes: Add the diced tomatoes and cook for about 5 minutes.
Add the eggs: Lightly crack the eggs in various places on the pan and place on top of the sauce. Season each egg with salt and pepper.
Transfer to the oven: Immediately place the pan in the oven and bake, uncovered, until the eggs are just set.
This takes about 7-10 minutes.
To decorate and serve: add your desired toppings and enjoy!
Helpful Tips and Tricks
I have a few tips to help you prepare the final shakshouka. Follow them to guarantee success!
Make room for the eggs: Before hitting the eggs on the sauce, I recommend making a small “hole” to put them in.
This helps them stay in one place and allows you to plan where everyone goes.
Quickly put pans in the oven: Don’t waste time moving pans from the stovetop to the oven – you don’t want the shakshouka to lose too much heat. Place the pan on the stove until the egg whites are set. If you wait longer, you may end up with hard yolks.
>>>More reference: Baked Chicken Goujons
Feel free to serve this main dish with any of your favorite side dishes. You really can’t go wrong! Here are some of my personal favorite collocation ideas:
- Serve with Bread: Fresh bread is usually served with shakshouka and dipped in this delicious tomato sauce. You can pair it with toast, or take it a step further and make this Caprese flatbread with charred corn!
- Serve with Rice: My Cilantro Lime Rice pairs perfectly with the Mexican flavor of this shakshouka. Easy to make with just a few healthy ingredients!
- Serve with Cucumber Salad: I like to balance the spiciness of this dish with a cool and creamy cucumber salad. My failsafe recipe is ready in just 30 minutes!
- Pairing Potatoes: Planning a hearty family brunch? You must try these easy homemade breakfast potatoes for your shakshouka!
Hopefully through the above article by globaltimes-sl.org, you can know more about how to Cooking Mexican Shakshuka. Any questions please leave a comment so that we can answer as soon as possible.