Huevos Shakshukos – Shakshuka Recipe with a Mexican Twist on ToriAvey.com
Shakshuka, like many Middle Eastern dishes, has roots in the Ottoman Empire. Originally a meat and vegetable stew known as saksuka, it evolved to an egg-centric dish in North Africa. From Tunisia and Morocco the dish spread throughout the Middle East. Jewish North African immigrants brought it to Israel, where it became very popular. My husband first taught me to make the dish, which he enjoyed throughout his childhood in Israel. For a traditional shakshuka recipe, click here.
I grew up thousands of miles away from Israel in California, where huevos rancheros is much more likely to be on the menu than shakshuka, so it seemed only natural to give this dish a Mexican twist. Huevos rancheros, or ranch-style eggs, are traditionally made from fried or poached eggs served over tortillas with a tomato-chili sauce. The history of brunch in Mexico can be traced to indigenous food customs and European colonialism. The idea to serve eggs during breakfast and brunch came from the United States; huevos rancheros were sort of like Mexico’s answer to America’s eggs Benedict. The dish was often served as a late-morning meal on Mexican farms in rural areas. Over time, huevos rancheros spread from Mexico to the United States. According to local legend Rudy Cisneros, the former owner of Cisco’s Bakery in Austin, Texas, helped to make the dish famous in the states. President Lyndon Johnson is said to have enjoyed huevos rancheros for breakfast at Cisco’s on more than one occasion.
MY OTHER RECIPESMy Mexican-style shakshuka has a nice kick to it; the heat can be adjusted to taste. Creamy avocado, shredded cheese and sour cream complete the dish. Both huevos rancheros and shakshuka are commonly served for breakfast, but I think this could just as easily be made for lunch or dinner. Served on top of warm tortillas or tortilla chips, this is one of my favorite meals for Meatless Monday.
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Huevos Shakshukos
6 servings
5 minutes
35 minutes
Dairy
Description
Two tasty egg dishes from two different parts of the world unite to make one tasty spiced-up breakfast dish. Gluten free, vegetarian, healthy.
Ingredients
- 1 jalapeño
- 1 tbsp olive oil
- 1/2 medium onion peeled and minced
- 1 tsp minced garlic
- 4 cups ripe diced tomatoes or 2 cans
- 14 oz prepared vegetarian refried beans 1 can
- 1 tbsp tomato paste
- 1 1/4 tsp chili powder
- Pinch cayenne pepper or more to taste
- Salt to taste
- 6 large eggs
- 1/3 cup shredded Mexican cheese blend (Monterey jack and cheddar cheese) or 2 oz. cotija cheese
- 1 tbsp freshly chopped cilantro optional, for topping
- 1/2 ripe avocado, sliced thin optional, for topping
- sour cream (for serving - optional)
- Warm tortillas or tortilla chips for serving
Recipe Notes
You will also need: deep large skillet or sauté pan with lid
Instructions
Roast your jalapeño. Learn how here: How to Roast Jalapeños. Peel the charred skin off the jalapeño (if your skin is sensitive protect it with gloves). Most of the spice from the jalapeño comes from the seeds. I prefer this dish spicier, so I leave the seeds in. If you are spice sensitive, take the seeds out of the jalapeño before proceeding.
Heat a deep, large skillet or sauté pan over medium heat. Slowly warm olive oil in the pan. Add minced onion and sauté for 10-15 minutes, stirring frequently, until it softens. Add garlic and continue to sauté for an additional 1-2 minutes until mixture is fragrant.
Add tomatoes and refried beans to pan. Stir until blended. Turn heat to medium low and let the mixture heat up.
Mince the peeled roasted jalapeño and add it to the mixture. Stir in the chili powder and tomato paste, then add cayenne and salt to taste. Allow seasoned mixture to cook at a low simmer for about 10 minutes. Adjust seasoning if desired. Careful with the cayenne, it is extremely spicy! The jalapeño adds a kick on its own, so if you're spice sensitive feel free to omit the cayenne completely.
Crack the eggs, one at a time, directly over the tomato bean mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style in the tomato bean sauce. Cover the pan.
Allow mixture to simmer for 10-20 minutes, or until the eggs are cooked to your desired doneness. Some people prefer their shakshuka eggs more runny, while others like them hard cooked. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Once the eggs have reached your desired doneness, sprinkle the top with shredded cheese or cotija cheese and replace the lid to allow the cheese time to melt. Garnish with sliced avocado and chopped cilantro, if desired. Serve with warm tortillas or tortilla chips. You may also top each serving with a dollop of sour cream.
I want to put SHRIMP in this!
So going to make this. It’s home made, fresh, colorful and with all those spices, yummmmm.
Thanks Tori!! Your regular Shakshuka recipe is my go-to, and this is a great idea! I did make a few changes, adding some mole’ and cumin to the tomatoes and onions INSTEAD of refried beans and chili powder. I also always finish it in the oven at 350, covered, to make sure that the eggs get done without burning the sauce, it takes about 10 minutes in the oven. I served it with warmed corn tortillas, salsa, sour cream, and refried beans on the side.
Delicious! We loved this recipe! Will definitely make it again!!!
Talk about fusion! Looks delicious!
no words…except MMMMMMM (that’s a “word” right?)
This looks amazing! BTW, I make your traditional shakshuka recipe quite often, but I leave the sugar out as I try to have as little of that in my diet as possible. It’s spectacular!
Love this ! I have done something similar using a spicy Enchilada sauce ! Mazel Tov! and Ole !
huevos rancheros my favorite breakfast of all time.
After having Shakshuka in Israel I’m hooked, and I love huevos rancheros just as much, so I can’t wait to try this recipe. Thanks!!!
these are definitely in my bucket list of things to make!
I always thought shakshuka and huevos rancheros had a lot in common. Glad to see I’m not crazy. ?
that’s a brilliant mashup
Yum
Love it!
Great breakfast food, we loved it! Very quick and easy, getting the eggs to cook is the only thing that takes some time.
This weekend!
Wow, looks good. Gonna have to try this!
Can’t wait to try. Thanks for this recipe. I enjoyed the shashuska I had in Israel (ok, the falafel was my favourite, what can I say…), and I LOVE huevos rancheros. THE perfect combo.
Reminiscent of the Sloppy Jose’s I make (we recently moved to Belize).
Looking forward to discovering your other recipes.
Shalom alecheim,
Tracy
Welcome Tracy 🙂
4 stars Tori, this was a big hit.
deeelicious!
Love it…My favorite way to eat eggs….my problem is getting it out of the pan to present!!
I have SO much love for this dish!! Brilliant!
What a great idea! I’m making this for dinner tonight! I’d love to feature it on my blog, Florence & Isabelle. Let me know if that would be okay.
Hi Julie, if you want to feature it on your blog and you aren’t making any major changes, please link to the original recipe on my site rather than reproducing the entire recipe on your site (that is the standard way for food bloggers to acknowledge each other and their recipe sources). Of course if you make any major modifications you can certainly post your own modified version, as long as you take your own original picture. Thank you very much, and enjoy!
Oh my, thank you for sharing this. I adore things with poached eggs.
Me gusta!
Perfect!
You’re blowing my mind here! I will definitely try this
Yea!
I love shakshuka, one day I’m actually going to get the eggs perfect 🙂
I like the original but have to cook the eggs much longer than the recipe says. Am I doing something wrong?
Erik do you cover the pan? If you don’t the eggs will cook very slowly. Make sure your tomato base is fully heated up before you add the eggs (it should cook for 10-15 minutes before you add the eggs). Add eggs, cover the pan and they should cook in 10-20 minutes depending on what kind of “doneness” you like. You can always raise the heat a bit to make the process faster.
Thanks. I do cover the pan. I think I need to get the base heated more before adding the eggs.
I love shakshuka
Me too!
I tried your original shakshuka recipe and it was delicious! Now i want to try this one!
I approve of this meal (I’m Jew-Mexican. I can do that. LOL!).
Oh wow. Just wow!
Well that sounds like the perfect combination!
A good way to use my avocados. They are now ripening on my tree. Great supper dish.
okay, now you are killing me, my two favorite dishes, egg dishes that is combined. the crave is on. I love you!.
Look great! I usually put white vinegar in about 5 mins before the eggs to kerp them together !! I will try this!
Sounds spicy but looks great. You have a knack for that
Yum!!
“Huevos Shakshukos”!…I have my own Tsuris! (troubles)…..Does it come with an Alka-Seltzer?……… I will make this!
Never had this. But in Rome they have something similar called Eggs in Purgatory. Its cracked eggs poached in fresh tomato sauce w peppers n onions served w Italian bread
This is such a yummy dish
Pinned it! Will be great for day after Thanksgiving, when we’re all tired of turkey.
Genius.
lol! amo el titulo!
OMG you are my hero!!!!!