A Mexican twist on the popular North African and Middle-Eastern breakfast egg dish, shakshuka! Essentially, this dish is eggs poached in a sauce of tomatoes, chili peppers, and onions, with added black beans and oregano.
by Susan Pridmore
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Think of this dish as Shakshuka meets Huevos Rancheros and has a baby.
🤷♀️ What is Shakshuka?
Shakshuka is a popular breakfast in the Middle East and Northern Africa. Essentially, it's eggs poached in a sauce of tomatoes, chili peppers and onions. It can be served in a cast iron pan or, in Morocco, a tajine with bread to sop up the sauce.
This recipe, from my cookbook, is a Mexican twist on this classic. I add black beans, chili powder, oregano, and finish it with a flurry of basil. Avocado is optional, but I heartily recommend it.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Yellow onion - white onion if fine too, but red onion is too sweet.
- Black beans - canned or cooked from dried.
- Red bell pepper
- Garlic
- Spices - chili powder, dried oregano, red pepper flakes, and salt
- Diced tomatoes - canned is fine in this recipe.
- Eggs
- Fresh basil leaves
- Avocado
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
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Moroccan Vegetarian Chili with Poached Eggs
Spicy Mexican Skillet Eggs (Shakshuka)
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 15 ounce can black beans, drained and rinsed
- 1 red bell pepper, seeded and chopped
- 1 teaspoon garlic paste, or minced garlic
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 28 ounce can diced tomatoes, with their juices
- 4 large eggs
- ¼ cup small basil leaves
- ½ avocado, chopped (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, beans, bell pepper, garlic, chili powder, oregano, red pepper flakes, and salt. Sauté until the onion and bell pepper are soft, about 10 minutes.
- Add the tomatoes and cook for about 10 minutes until they begin to gently simmer.
- Form four hollows into the mixture with a large spoon. Break one egg into a small bowl, then slide it into one of the hollows without breaking the yolk. Repeat with the other three eggs.
- Cover the pan, reduce the heat to medium-low, and gently simmer for 10 minutes, or until the egg whites firm up but the yolks remain runny.
- Serve topped with the basil leaves and avocado (if using).
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Nutrition
Disclamer
Nutrition information is provided as an estimate for informational purposes only. Actual values may vary depending on the ingredients and brands used, substitutions, portion sizes, and preparation methods. If you have specific dietary or medical needs, please consult a qualified healthcare professional or registered dietitian.
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