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Mexican Shakshuka in a cast-iron skillet, featuring poached eggs in a spiced tomato sauce with jalapeños, garnished with queso fresco, fresh cilantro, and lime wedges, surrounded by tortillas and traditional Mexican accents.

Mexican Shakshuka – A Flavorful Twist on a Classic Dish

Kathleen ron
A bold and flavorful twist on traditional shakshuka, Mexican-style shakshuka combines smoky chipotle, jalapeños, and rich tomatoes with poached eggs and crumbled queso fresco. Perfect for breakfast, brunch, or even dinner!
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Course Breakfast, Brunch, Main Course
Cuisine American, Mediterranean, Mexican
Servings 4 people

Equipment

  • 1 Large skillet Preferably cast iron or non-stick
  • 1 Wooden Spoon For stirring the sauce
  • 1 Knife For chopping ingredients
  • 1 Cutting board For prep work
  • 1 Measuring Spoons To measure spices accurately

Ingredients
  

Amount Unit Ingredient Notes

  • 2 tbsp - Olive oil Extra virgin preferred
  • 3 cloves - Garlic Minced
  • 1 small Onion Finely diced
  • 1 can 28 oz Crushed tomatoes Fresh tomatoes can also be used
  • 1 - Jalapeño pepper Diced adjust for heat preference
  • 1 - Chipotle pepper in adobo Minced adds a smoky flavor
  • ½ tsp - Salt Adjust to taste
  • ½ tsp - Black pepper Freshly ground
  • 1 tsp - Chili powder For spice
  • ½ tsp - Smoked paprika Adds depth
  • ½ tsp - Cumin Essential Mexican spice
  • 4 - Eggs Large fresh
  • ¼ cup - Queso fresco or Cotija cheese Crumbled for topping
  • ¼ cup - Fresh cilantro Chopped for garnish
  • - - Warm tortillas For serving

Instructions
 

Step 1: Prepare the Base

  • Heat olive oil in a large skillet over medium heat.
  • Add minced garlic and diced onions, sautéing until fragrant and lightly golden (about 3 minutes).

Step 2: Build the Sauce

  • Stir in chopped jalapeños and chipotle pepper for a smoky kick.
  • Add crushed tomatoes, using a spoon to mash them slightly.
  • Season with salt, black pepper, chili powder, smoked paprika, and cumin.
  • Let the sauce simmer for 10–15 minutes, allowing the flavors to blend.

Step 3: Poach the Eggs

  • Create small wells in the sauce using a spoon.
  • Crack an egg into each well, ensuring the yolks remain intact.
  • Cover the skillet and cook on low heat for 5–7 minutes, or until egg whites are set but yolks remain runny.

Step 4: Garnish and Serve

  • Sprinkle queso fresco or Cotija cheese over the dish.
  • Garnish with fresh cilantro.
  • Serve immediately with warm tortillas for scooping.

📊 Nutrition Facts (Per Serving)

  • Nutrient Amount
  • Calories 290 kcal
  • Protein 16g
  • Fats 14g
  • Carbohydrates 22g
  • Fiber 5g
  • Sugar 8g
  • Sodium 480mg
  • (Nutrition is estimated based on standard ingredients.)

💡 Recipe Notes & Variations

  • Make It Vegan: Swap the eggs for tofu or black beans and use plant-based cheese.
  • Spice Control: For milder heat, replace jalapeños with bell peppers.
  • Extra Protein: Add chorizo or black beans for a heartier version.
  • Pairing Idea: Serve with refried beans, rice, or a fresh avocado salad.

❓ FAQs

  • What makes Mexican Shakshuka different from traditional shakshuka?
  • Mexican shakshuka incorporates chipotle, jalapeños, and queso fresco, while traditional shakshuka uses Middle Eastern spices like cumin and paprika.
  • Can I make this ahead of time?
  • Yes! Prepare the sauce in advance, store in the fridge, and reheat before adding eggs.
  • What’s the best way to reheat leftovers?
  • Reheat in a skillet over low heat, adding a splash of water to prevent drying out.
  • Can I freeze Mexican Shakshuka?
  • You can freeze the tomato sauce, but it’s best to poach fresh eggs when serving.
  • What bread pairs best with this dish?
  • Warm tortillas, cornbread, or toasted sourdough are great for scooping up the sauce.
Keyword Mexican Shakshuka