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Mexican Paleo Shakshuka – A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!

Mexican Paleo Shakshuka

Ohemgeeee, I love breakfast food! I’m not sure if it’s the food itself (although, I DO love me some quality eggs in every form), or that I just get really excited about it because it’s the first meal of the day. Either way, breakfast food makes me happy, and it makes me even happier if it’s Mexican. If huevos racheros is on the brunch menu, I don’t even consider ordering anything else.

Mexican Paleo Shakshuka Recipe

I sent out this recipe to my email subscribers a week ago, but several people who have missed it have been asking about it, so here it is! I love shakshukas because not only are they homey and delicious, they are so pretty as well. There’s nothing better than looking at bright yellow eggs simmered in delicious red tomato sauce. I know shakshukas originate from the Middle East, but I don’t see anything wrong with putting a Mexican twist on it with some spices, olives, and avocados (and cheese)!

Mexican Shakshuka

Easy, One Pot Dish!

The best thing about this Mexican Paleo Shakshuka is that it’s a one pot meal, so clean up is easy (that alone makes it a great dish in my book). It’s also a great one to make for friends and family because it’s easy to put together but so fancy and colorful to look at! If you end up making this, please let me know below about how it turned out. I love reading all your comments and reviews on my recipes!

Mexican Paleo ShakshukaMexican Shakshuka

Mexican Shakshuka
5 from 1 vote
Servings: 3 servings

Mexican Paleo Shakshuka

By Jean Choi
Mexican Paleo Shakshuka - A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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Ingredients 

  • 2 tbsp coconut oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 tbsp tomato paste
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional - omit if you don't like spicy)
  • 2 14 oz cans diced tomatoes
  • Salt and pepper, to taste
  • 1/3 cup black olives, sliced
  • 6 eggs
  • 1/4 cup shredded cheddar-optional, Omit for paleo and Whole30
  • 1/2 avocado, sliced
  • Cilantro, for garnish
  • Organic, non-GMO corn tortillas, optional

Instructions 

  • Heat coconut oil over a large skillet over medium high heat.
  • Add onions and stir and cook until they are translucent, about 5 minutes.
  • Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
  • Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
  • Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
  • Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
  • Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
  • Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
  • Remove from heat and garnish with avocado slices and chopped cilantro.
  • Serve with warm tortillas, or eat it on its own!

Nutrition

Serving: 1serving, Calories: 356kcal, Carbohydrates: 21g, Protein: 15g, Fat: 25g, Saturated Fat: 11g, Cholesterol: 327mg, Sodium: 806mg, Potassium: 972mg, Fiber: 7g, Sugar: 10g, Vitamin A: 2615IU, Vitamin C: 81.8mg, Calcium: 155mg, Iron: 5.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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2 Comments

  1. Kelly says:

    5 stars
    Just made these this morning and they were simply delicious!! Wonderful flavors and so easy to make.

    1. Jean Choi says:

      Thanks so much! So glad you enjoyed it. ๐Ÿ™‚