Shakshuka is one of my favorite breakfast and brunch dishes of all time. I don’t know if it’s more fun to say the word “shakshuka” or to actually make shakshuka! Shakshuka originates from North Africa/ the Middle East, and is essentially a dish of eggs poached in a slow cooked tomato sauce. I bet you’ve heard the expression- all good things start with onions and garlic. The traditional shakshuka is a perfect example of that! Onions, garlic, and tomatoes are cooked low and slow and Middle Eastern spices are fried to release their natural aromas. Fresh eggs are poached in the homemade tomato sauce, then served with thick bread and eaten straight out of the pan! I figured I’d spice it up and make my own rendition of a Mexican shakshuka- the results were TO DIE FOR! Can’t wait for you to try this recipe!
If you’re in the mood for Mexican, here’s some more yummy ideas:
- Mexican avocado toast with fried jalapenos and queso fresco
- Healthy Mexican chicken and brown rice salad bowl
- Mexican tequila lime chicken rice bowl
- Strawberry stuffed churros (Mexican Hanukkah)
Mexican version of shakshuka includes charred jalapeno peppers, fresh tomatoes, shallots, and spicy chorizo. This brunch will definitely wake you up with a kick.
Chef hack: to make peeling the jalapeno skins easier after they have charred, place them in a ziplock bag, seal, and let sit for 10 minutes. The steam will help the skins peel easier, try it out!
Mexican Shakshuka up close and personal!
Could you guess that my favorite part of this dish is poking the runny poached egg yolk? Besides eating it of course!
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Keep it fresh, and keep your eggs runny!