Mexican style shakshuka is a fun twist on a traditional dish of poached eggs in a spiced tomato sauce, topped with avocados, cotija, cilantro, and jalapeños.
Let’s start with the basics…What is Shakshuka!?
Delicious is what it is. Shakshuka originates from North Africa and has been adapted by many, many cultures. Traditionally, it is a dish of poached eggs cooked in a tomato sauce often including peppers, onions, and cumin. It’s typically served with some sort of bread or pita, as this dish is also very popular in the Middle East. My first experience with shakshuka was actually in an Italian restaurant for brunch. It wasn’t called shakshuka, it was called something along the lines of, “eggs in tomato sauce.” The seasonings were different, but the idea the same. I did a little research, and I believe the dish I ate was uovo al pomodoro.
Which brings me back to my point about different cultures having different versions. I think the reason shakshuka has been adapted by so many, is the simplicity of the dish. I almost always have everything I need on hand for traditional shakshuka. Mexican style requires a 100% worth while trip to the grocery store.
Now that I’ve made Mexican style shakshuka, I honestly don’t forsee myself making traditional shakshuka ever again. I can’t go back! Mexican style shakshuka still has tomatoes, peppers, onions, cumin, and poached eggs. I just added some reallllly yummy ingredients that work really well together! Chipotle peppers in adobo sauce bring the perfect touch of heat by mixing them in with the tomoto sauce. It’s not too spicy, because if you’re like me, your belly needs a little bit longer to adjust in the morning before shocking it with a bunch of chipotles. It’s cooked traditionally in a cast iron skillet. Then topped with sliced avocados, crumbly cotija cheese, cilantro, lime juice, and jalapeños.
If we were sticking with the theme, I supposed you’d eat this with tortillas. But shakshuka needs a good, sturdy bread to scoop up and/or hold the eggs and tomatoes. I like to use sourdough. Feel free to use the bread of your choosing! If I’m eating this dish immediately after cooking, I like my eggs over easy. Because runny yolks give me life. But…I typically eat this dish as leftovers for breakfast. COLD. Don’t knock it till ya’ try it folks. So in that case, I cook my eggs until they are soft boiled. (Cold runny yolks do not give me life.) A cup of coffee, some Bible time, and cold shakshuka on toasted sourdough has truly become my new favorite way to start the morning. Oh, and don’t forget doggy snuggles. Those are mandatory.
- FOR COOKING
- 2 tbsp extra virgin olive oil
- 1 red pepper
- 1 small yellow onion
- 1 tbsp minced garlic
- 1 tbsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 28 oz can diced tomatoes
- 1 6 oz can tomato paste
- 2-3 canned chipotle peppers in adobo sauce
- 5-6 eggs
- FOR SERVING
- 1 avocado
- cotija cheese
- 1 lime
- 1 jalepeno
- sourdough bread
- Preheat oven to 375°.
- Dice red pepper and onion and throw in a skillet with olive oil over medium high heat until softened.
- Add in minced garlic and cook for 1-2 more minutes.
- Add cumin, salt, pepper, diced tomatoes, and tomato paste and stir together.
- Remove chipotle peppers from can and chop them up really small. Stir them into your tomato mixture so they are very well dispersed and cook for 15 more minutes until tomato sauce is nice and thick. (Note- chipotles are HOT. If you're not sure how many you can handle start with one and go from there.
- Make 5-6 indents in the tomato mixture with a large spoon.
- Gently crack eggs into their "cubbies."
- Cook in the oven for 7-10 minutes depending on how you want your yolk. Just keep an eye on them! (Note- 7 min will be closer to over easy, 10 closer to soft boiled).
- Remove from oven and top with more salt, avocado, cilantro, lime juice, sliced jalepenos, and as much cotija cheese as your heart desires!
- Serve on sourdough toast, or use for dipping.