Mexican shakshuka aka eggs in a pot –Are you ready to spice up your breakfast routine? Look no further than this delightful Mexican Shakshuka! This dish combines the rich flavors of traditional shakshuka with a vibrant Mexican twist. Perfect for a weekend brunch or a cozy dinner, this recipe will impress your family and friends. Let’s dive in!
Mexican Shakshuka
This hearty and warming dish features poached eggs nestled in a rich and spicy tomato sauce, complemented by bell peppers, onions, and the signature kick of traditional Mexican spices. Serve it up with some crusty bread or warm tortillas for an unforgettable meal!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Crusty bread or warm tortillas (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5-7 minutes.
- Add the minced garlic, ground cumin, and chili powder to the skillet, stirring constantly for about 1 minute until fragrant.
- Stir in the diced tomatoes, season with salt and pepper, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes until the sauce is slightly thickened.
- Using a spoon, make wells in the tomato mixture and carefully crack an egg into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh cilantro.
- Serve the Mexican shakshuka warm, with crusty bread or warm tortillas for dipping into that delicious sauce!
Enjoy this vibrant and flavorful Mexican Shakshuka as a perfect way to start your day or as a delightful dish to share with loved ones. Bon appétit!