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!

Mexican Shakshuka

By: Nicky Corbishley

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

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Lunch

Cuisine Mexican

Servings 4 Servings

Calories 307 kcal

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.

✎ Notes

Nutritional Information is per serving.

Nutrition

Calories: 307kcalCarbohydrates: 30gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 168mgSodium: 352mgPotassium: 1047mgFiber: 9gSugar: 15gVitamin A: 3345IUVitamin C: 77.7mgCalcium: 129mgIron: 5.1mg

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Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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