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:
- 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
- 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.