A Mexican twist on the popular north African and Middle-Eastern breakfast eggs dish, shakshuka! Essentially, this dish is eggs poached in a sauce of tomatoes, chili peppers and onions, with added black beans and oregano.
Updated February 3, 2023Jump to Recipe
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
- Spices - chili powder, dried oregano, red pepper flakes, and salt
- Diced tomatoes - canned is fine in this recipe.
- Fresh basil leaves
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
🥩 For the Meat Eaters at the Table
Add crumbled, cooked chorizo to the sauce before cooking the eggs.
📇 More Veggies with an Egg
Balsamic Roasted Brussels Sprouts & Onions with Eggs
Roasted Cauliflower Head with Quinoa Breadcrumbs
Black-Eyed Pea Ragout with Frisée & Egg: Shopping + Equipment List
Moroccan Vegetarian Chili with Poached Eggs
Spicy Mexican Skillet Eggs (Shakshuka)
- 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)
- 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).
If you'd like to purchase the book, just go to this link!!
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