Mexican shakshuka takes the classic North African dish of eggs poached in a spiced tomato sauce and gives it a south-of-the-border twist. Here, the sauce is built with smoky chipotle peppers, cumin, and fresh cilantro, then finished with crumbled queso fresco and avocado. It’s a one-skillet meal that works for breakfast, brunch, or even a quick dinner, and the bold flavors come together in about 30 minutes.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced, plus 1 tsp (5 ml) adobo sauce
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 (28 oz / 794 g) can crushed tomatoes
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 6 large eggs
- 1/4 cup (10 g) fresh cilantro, chopped, plus more for garnish
- 1/2 cup (60 g) crumbled queso fresco or feta cheese
- 1 avocado, sliced, for serving
- Warm tortillas or crusty bread, for serving
Instructions
- Heat the olive oil in a large (10- to 12-inch / 25- to 30-cm) oven-safe skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, minced chipotle pepper, adobo sauce, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer. Reduce the heat to medium-low and let it cook, stirring occasionally, for 8–10 minutes until slightly thickened.
- Taste the sauce and adjust seasoning if needed. If it seems too thick, add a splash of water or broth (about 2 tbsp / 30 ml).
- Using the back of a spoon, make 6 small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet with a lid and cook over low heat for 6–8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 2–3 minutes longer. For food safety, the egg dish must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer if you are serving to anyone at higher risk, though many prefer runny yolks for texture.
- Sprinkle the chopped cilantro and crumbled queso fresco over the top. Remove from heat.
- Serve immediately, topped with avocado slices and warm tortillas or crusty bread on the side.
Tips
- Substitutions: No chipotle in adobo? Use 1 tsp (5 g) chipotle powder or 1/2 tsp (1 g) cayenne mixed with 1 tsp (5 ml) liquid smoke. The flavor will be less smoky but still spicy. For a milder version, skip the chipotle entirely and add 1 tsp (2 g) of regular chili powder.
- Skillet size matters: Use a skillet wide enough to hold all 6 eggs without crowding. If the pan is too small, the eggs will run together and cook unevenly.
- Don’t overcook the eggs: The residual heat of the sauce continues to cook the eggs after you remove the pan from the stove. Pull them off when the whites are just set but the yolks still jiggle slightly.
- Make it ahead: The tomato sauce (without eggs) can be made up to 3 days in advance and refrigerated. Reheat it in the skillet, then add the eggs when you’re ready to serve.
Serving Suggestions
Serve the shakshuka straight from the skillet, family-style, with warm flour or corn tortillas for scooping. A side of refried beans or black beans makes it more substantial, and a simple green salad with lime vinaigrette balances the richness. For brunch, add a fruit salad and coffee with cinnamon.
Variations
- Add chorizo: Brown 1/2 lb (225 g) of Mexican chorizo in the skillet before adding the onion and pepper. Drain excess fat, then proceed. This adds a savory, spicy depth.
- Swap the cheese: Use crumbled cotija, shredded Monterey Jack, or even a dollop of crema or sour cream instead of queso fresco.
- Add beans: Stir in 1 cup (170 g) of drained black beans or pinto beans with the tomatoes for extra protein and fiber.
- Make it green: Replace the crushed tomatoes with 2 cups (480 g) of salsa verde and reduce the salt to 1/4 tsp (1 g). The flavor will be brighter and tangier.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water if the sauce has thickened. You can also reheat individual portions in the microwave in 30-second bursts, but be careful not to overcook the yolks. The eggs are best eaten the same day, as they firm up and lose their runny texture after refrigeration.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes. Use about 4 cups (720 g) of chopped ripe tomatoes and simmer them for 15–20 minutes, or until they break down and thicken. You may need to add 1–2 tbsp (15–30 ml) of tomato paste to get a rich enough sauce.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be soft and runny. If you prefer firmer yolks, cook for 2–3 minutes longer. For safety, the dish should reach 160°F (71°C) if you’re serving vulnerable guests.
Can I bake this in the oven instead of on the stovetop? Yes. After making the sauce in an oven-safe skillet, crack the eggs in, then transfer the skillet to a preheated 375°F (190°C) oven. Bake for 10–12 minutes, or until the whites are set. This is great for making a larger batch.
Is this dish very spicy? It has a moderate kick from the chipotle pepper. To reduce the heat, use only half a chipotle or omit it and add an extra 1/2 tsp (1 g) of smoked paprika for smokiness without heat. To increase heat, add a minced jalapeño with the onion.
Can I double the recipe? Yes, but use a larger skillet or divide the sauce between two pans. Doubling in a single crowded pan will make the eggs cook unevenly and the sauce will take longer to reduce.
What can I serve instead of bread or tortillas? Roasted potatoes, polenta, or even a pile of warm rice all work well. The key is something to soak up the runny yolks and sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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