Tori Avey

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Huevos Shakshukos

4.84 from 6 votes
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Published October 30, 2014 - Last Updated October 18, 2019

Huevos Shakshukos, Shashuka Recipe with a Mexican Twist - Two tasty egg dishes from two different parts of the world unite to make one tasty spiced-up breakfast dish. Gluten free, vegetarian, healthy.

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 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, Shashuka Recipe with a Mexican Twist - Two tasty egg dishes from two different parts of the world unite to make one tasty spiced-up breakfast dish. Gluten free, vegetarian, healthy.

Huevos Shakshukos - Shakshuka Recipe with a Mexican Twist on ToriAvey.com

Huevos Shakshukos

4.84 from 6 votes
Servings
6 servings
Prep Time
5 minutes
Cook Time
35 minutes
Kosher Key
Dairy
Print Recipe

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
US Customary - Metric

Recipe Notes

You will also need: deep large skillet or sauté pan with lid

Instructions

  1. 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.

  2. 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.

    Onion sauteeing in a pan.

  3. Add tomatoes and refried beans to pan. Stir until blended. Turn heat to medium low and let the mixture heat up.

    Tomatoes and refried beans in a pan.

  4. 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.

    Jalapenos added to pan on the stove.

  5. 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.

    Eggs cracked into tomato sauce in pan.

  6. 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.

    Eggs cooked in tomato sauce in a pan.

  7. 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.

    Huevos Shakshukos - Shakshuka Recipe with a Mexican Twist on ToriAvey.com
Nutrition Facts
Huevos Shakshukos
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 191mg64%
Sodium 580mg25%
Potassium 377mg11%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 10g20%
Vitamin A 740IU15%
Vitamin C 16.9mg20%
Calcium 129mg13%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  3. Christa Nice says

    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.

    Reply

  7. Dyana Neal says

    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!

    Reply

  16. Nori says

    Great breakfast food, we loved it! Very quick and easy, getting the eggs to cook is the only thing that takes some time.

    Reply

  19. Tracy says

    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

    Reply

    • Tori Avey says

      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!

    • Tori Avey says

      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.

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