Mexican Shakshuka – A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!
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.
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)!
The best thing about this dish is that it’s a one pot meal, so the 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 Shakshuka - A traditional middle eastern breakfast dish gets a delicious Mexican twist with this beautiful and festive recipe!
- 2 tbsp coconut oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 large 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 sliced black olives
- 6 eggs
- 1/4 cup grass fed, raw cheddar cheese, shredded (optional)
- 1/2 ripe avocados, sliced
- Cilantro, for garnish
- Organic, non-GMO corn tortillas (optional)
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!
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