Mexican Shakshuka

This is my Mexican Shashuka, with dippy eggs poached in a rich Cajun tomato sauce, its the perfect thing to spice up your breakfast.

I finally jumped on the Mexican Shakshuka bandwagon – am I too late to join the party?

I’ve been seeing this vibrant looking dish on Pinterest for a couple of years and keep meaning to try it. After all I love baked eggs (this creamy kale one is one of my faves) and I love spicy sauces (caramelized brisket with spicy sauce anyone?). Cooking the eggs directly in that fiery sauce seems like the perfect idea. Plus it’s a good way to kick off a bit of healthy eating following my first personal training session the day before yesterday.

Can I just say ‘Ouch!’

I am aching today. Arms, legs, belly, shoulders – everything is hurting. But in a good way! I was pretty terrified as my appointment got closer, but Kelly (how can anyone be that toned and fit – she even goes on bike rides when she has  break between sessions! Me? I like to sit on the sofa when I have a break between eating!!). It’s going to be tough, and I felt a little bit like an whale whilst trying to perform some of the fitness tests, but I also surprised myself in some of them too. Who knew I could do a whole minute of tricep dips without stopping!

This Mexican Shakshuka was a fab meal to look forward to afterwards. Once cooked, I piled it with avocado, red onion, sour cream, coriander and sweet chilli sauce to give it a Mexican feel, and it was so good! The sour cream mixed with the tomato sauce is wonderful!

The Mexican Shakshuka Recipe:

Mexican Shakshuka

Mexican Shakshuka - dippy eggs poached in a rich Cajun tomato sauce then piled with your favourite Mexican toppings!

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Lunch

Cuisine: Mexican

Servings: 4 Servings

Author: Nicky Corbishley

Ingredients

• 1 tbsp olive oil
• 1 medium onion peeled and chopped
• 1 red pepper deseeded and sliced
• 3 cloves garlic peeled and minced
• 1 red chili chopped
• 2 x 400g (14 oz) tins chopped tomatoes
• 1 tsp granulated sugar
• 1 tbsp smoked paprika
• 2 tsp Cajun spice
• 1 tsp chipotle sauce
• 1 tbsp ground cumin
• Salt and pepper to taste
• 4 large eggs
• 1 tsp Chilli flakes
• 1 avocado peeled and chopped
• 1 small red onion peeled and finely sliced
• Small bunch coriander roughly torn
• 3 tbsp soured cream
• 2 tbsp sweet chilli sauce

Instructions

• Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened. Add the red pepper, garlic and chopped chilli, cook for a further 3-4 minutes.
• Add the chopped tomatoes, sugar, paprika, Cajun spice, chipotle, cumin and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes.
• Use a spoon to make 4 hollows for the eggs. Crack the eggs individually and pour into the hollows. Simmer gently for 5-6 minutes until the white is cooks and the yolk is still runny. If you want to makes the whites set faster, you can cover the pan with a lid or some foil.
• Remove the pan from the heat and sprinkle on the chilli flakes. Top with chopped avocado, red onion coriander, soured cream and a drizzle of sweet chilli sauce.
• Serve with grilled flatbreads for dipping.

Recipe Notes

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts

Mexican Shakshuka

Amount Per Serving

Calories 307 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 4g 20%

Cholesterol 168mg 56%

Sodium 352mg 15%

Potassium 1047mg 30%

Total Carbohydrates 30g 10%

Dietary Fiber 9g 36%

Sugars 15g

Protein 11g 22%

Vitamin A 66.9%

Vitamin C 94.2%

Calcium 12.9%

Iron 28.1%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!