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    Home » BREAKFAST + BRUNCH

    Spicy Mexican Eggs (Shakshuka)

    Modified: Jan 31, 2024 by Susan Pridmore · This post may contain affiliate links · Leave a Comment

    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

    Jump to Recipe
    A skillet of poached eggs in a spicy tomato sauce and black beans, topped with oregano and basil.

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    Jump to:
    • 🤷‍♀️ What is Shakshuka?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📇 More Veggies with an Egg
    • Spicy Mexican Skillet Eggs (Shakshuka)

    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

    • Chef's knife
    • Large skillet

    📇 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

    Moroccan Vegetarian Chili with Poached Eggs

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    A skillet of poached eggs in a spicy tomato sauce and black beans, topped with oregano and basil.
    4.67 from 3 votes

    Spicy Mexican Skillet Eggs (Shakshuka)

    Shakshuka is a traditional hearty Middle Eastern breakfast of eggs fried in a spicy tomato sauce. This version takes a Mexican turn and adds beans to the mix for a cross between Shakshuka and Huevos Rancheros.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Breakfast or Dinner
    Cuisine: Mexican, Middle Eastern
    Keyword: shaksuka, Spicy Mexican eggs
    Servings: 4
    Calories: 294.7kcal
    Author: Susan Pridmore
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    Equipment

    • Chef's knife
    • Large skillet

    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).

    Nutrition

    Calories: 294.7kcal | Carbohydrates: 37.6g | Protein: 18g | Fat: 9.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 951.7mg | Potassium: 929.7mg | Fiber: 12.5g | Sugar: 6.8g | Vitamin A: 1746.2IU | Vitamin C: 58.2mg | Calcium: 135.2mg | Iron: 5.5mg

    If you'd like to purchase the book, just go to this link!!

    « Book Launch: Simply Vegetarian Cookbook - (Fuss Free)
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

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    4.67 from 3 votes (3 ratings without comment)

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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