Mexican Shakshuka

Tomato sauce with poached eggs in a skillet, topped with crumbled cheese, chopped herbs, pickled red onions, and tortilla chips.

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This Mexican Shakshuka is a flavorful twist on the classic dish, packed with smoky chiles, roasted red peppers, and perfectly poached eggs. Serve it with tortillas, tortilla chips, or garlic toast for a satisfying meal any time of day.

Prep Time6

Cook Time24

Total Time30

Course: Main Course

Cuisine: Mexican Inspired

Servings:

Calories: 229kcal

Author: Jacqueline Piper

Ingredients

1 onion peeled and quartered
3 cloves garlic peeled
1 jalapeno deseeded
5 roma tomatoes
4 dried chile de arbol
2 dried guajillo chile
300 ml roasted red peppers drained
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon Mexican oregano
½ teaspoon salt
⅛ teaspoon sugar
4 large eggs

To Serve, optional

avocado sliced
quesco blanco crumbled
fresh cilantro
pickled red onion
tortilla chips corn tortillas, garlic toast
yogurt cream

Instructions

Place the dried chilies in boiled water. Set aside for about 10 minutes so they can soften. Drain.
Meanwhile, heat a skillet over medium. Don’t add oil.
Add the onion, garlic, jalapeno, and tomatoes. Heat, turning occasionally until blackened and blistering. The garlic will be done first.
Transfer the garlic, onion, jalapeno, and tomatoes to the jar of a blender. Add the jar of roasted red peppers, as well as the drained peppers, a teaspoon of chicken stock powder, and sugar. Blend well. (You’ll add salt later, if needed.)
Heat a skillet over medium I use the same skillet). Add a drizzle of oil. Add the spices and cook for about a minute, stirring. Carefully add the tomato mixture. Let simmer for 5-10 minutes. Taste and add salt as needed. (This will depend on how salty your stock powder is, if you used it.)
Make a well and crack in an egg. Repeat for the other eggs. Season with salt and pepper. Add a lid and cook for 5-7 minutes, or until the eggs are done to your liking.
Garnish with crumbled cheese, chopped cilantro, pickled red onion, sliced avocado, and yogurt or sour cream. Serve with fresh corn tortillas or tortilla chips for dipping. (Garlic toast is also good!)

Video

Notes

When blackening the tomatoes, onions, garlic, and jalapeno, ensure that they get a nice char.

After blackening the vegetables, use the same skillet to cook the spices. The leftover bits from the vegetables add extra flavor to the dish, and the skillet will still be hot.

The chiles provide heat, but you can always adjust the spice level by adding or reducing the amount of dried chiles or the jalapeno. If you want a milder version, simply use less jalapeno or skip it altogether. Also, the heat level is a bit different every time I make this because the spice amount differs in jalapenos - some are spicier and some are milder.

Let the sauce simmer for 5-10 minutes to allow the flavors to meld together. The longer it simmers, the more intense the flavors will be. (I have simmered this for an hour before; I feel it deepens the flavor, but 10 minutes is good for weeknights.)

To store leftovers, allow the shakshuka to cool to room temperature. Transfer it into an airtight container and refrigerate for 3-4 days.

Nutritional estimates don't include optional ingredients.

Nutrition