Here’s a fun breakfast idea for your weekend: Shakshuka is a Mediterranean breakfast dish that is basically eggs sitting in spicy tomato sauce. Since I’m a huge Mexican food fan, I decided to take mine in a Mexican direction by adding chili powder, jalapenos, queso fresco, and cilantro. Don’t get stuck on those exact ingredients, as you can sub in pretty much anything depending on what you have access to right now.
Commonly asked questions:
What if I don’t do well with spicy flavors?
If you aren’t a big fan of spice then all you have to do is leave out the jalapenos. If you REALLY can’t handle any spice at all, then leave out the red bell pepper slices and chili powder too. Both of those ingredients are pretty essential to the flavor profile of this dish, so if you can leave them in I suggest it.
What if I can’t find queso fresco at my grocery store?
If you don’t have access to queso fresco, you can substitute lots of other types of cheese. Here are a few suggestions: Monterrey Jack, Cheddar, or Mozzarella. I love use Mexican-blend style cheeses like this one from Organic Valley. Their blend is a mixture of sharp cheddar, Monterrey Jack, and Colby.
What if I don’t have access to the exact spices used in this recipe?
If you don’t have access to the exact spices I used in this recipe, you can always use a Mexican style blend seasoning that you can find at pretty much any grocery store. Just make sure it has chili powder and coriander in it as those are the two most important spices to achieve the right flavor.
If you like this recipe be sure to check out these other recipes on my blog:
Mexican Style Shakshuka
- 1 tbsp olive oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 2 14 oz can crushed or diced tomato
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- 1 jalapeño chopped
- 3-6 eggs
- 1/2 cup queso fresco
- salt & peper to taste
- fresh cilantro for garnish
- Preheat oven to 375° F
- In a cast iron skillet, heat olive oil over medium heat. Add in the onions, red bell pepper and jalapeño and cook for about 15 minutes until the onions become translucent. Stir in garlic and cook for about 1 more minute.
- Next, add in tomatoes, chili powder, paprika and coriander and stir. Add in salt and pepper to taste and bring to a boil, then reduce heat and simmer until the sauce reduces and thickens (approx 15 minutes). Stir in queso fresco.
- Create small "nests" in the sauce to and crack eggs into each "nest". Season with salt and pepper and place skillet in oven for about 10 minutes.
- Garnish with fresh cilantro and serve with toasted bread (optional).