Easy One Pot Mexican Shakshuka

30 Minute MealsGluten FreeVegetarianKid Friendly

One Pot Mexican Shakshuka done in 30 minutes. The ultimate easy comfort dinner recipe!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce – it’s egg-cellent!

Ok. So I know. Shakshuka. It sounds like a big word and looks a little fancy… or what in the world am I getting myself into.

And if I’m being honest I really had to figure out how to say it.

It’s pronounced shak-s-hu-ka. (shuck-shoe-ka)

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

Now that we can all say it, let me tell you what it is!

It’s a middle eastern inspired dish and it is pretty much a staple in most households. In fact, it ranks pretty high up there with hummus and flatbreads. Based on the picture I know you can see that there are eggs in it. And that is base of the recipe. Shakshuka is basically eggs cooked in a spicy tomato sauce.. and it’s flippin delicious!

True confession. I’ve never made or even eaten Shakshuka before, but after seeing so many pictures online I needed to change that asap!!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

Of course I had to put my southwestern touch on it. So this Shakshuka has a base of fire roasted tomatoes, bell peppers, poblano peppers, cumin, and smoked paprika. The tomato mixture sits and simmers for a bit to get all the flavors nice and familiar with each other.

Then I made 6 different small “holes” in the tomato sauce using a spatula and gently added my eggs to the holes then threw the skillet in the oven to cook the eggs.

The trick is cooking it just until the egg whites set, if you cook it longer the yolks will be hard. And let’s be honest, no body likes a hard yolk!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

You can serve this dish plain, with a toasted baguette or flatbread or even brown rice if you want to stay gluten free.

It’s absolutely delicious!

My 5 year devoured it, as in there was none left and he almost licked his plate. And honestly, I can’t blame him because I almost did the same thing!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

Not only does this dish look insanely good (which ahem, it is). It takes 30 minutes to make and is only 206 calories a serving! It is also gluten free and vegetarian.

Serve this for breakfast, lunch or dinner.

But just serve it. Mmmmkay!

Bon Appetit ya’ll!

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

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Easy One Pot Mexican Shakshuka

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6
  • Category: Gluten Free, Breakfast, Easy Dinner Ideas, Kid Friendly

Description

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce – it’s egg-cellent!


Ingredients

  • 2 tablespoons grape seed oil
  • 1 poblano pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup diced sweet onion
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 (14 oz) cans of diced fire roasted tomatoes
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup crumbled queso fresco
  • 1/4 cup diced fresh cilantro
  • 1/4 cup diced green onion
  • garnish: sliced avocado. sliced jalapeno

Instructions

  1. Preheat oven to 375 degrees.
  2. Heat 10″ cast iron skillet to medium high heat, add grape seed oil.
  3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
  4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
  5. Then add the diced tomatoes. Simmer for about 5 minutes.
  6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
  7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
  8. Serve!
  9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.
  10. (you could serve with sliced baguette bread)

Nutrition

  • Serving Size: 1 cup of shakshuka + egg
  • Calories: 206
  • Sugar: 5 g
  • Sodium: 394 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 193 mg

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

Want More Egg-cellent Recipes?

Bacon Baked Egg in an Avocado

Roasted Tomato Caprese Frittata

Southwestern Roasted Vegetable Quinoa with Poached Egg

easy healthy recipes

One Pot Mexican Shakshuka an easy dinner recipe made in 30 minutes only 206 calories a serving. Eggs baked in a spicy mexican inspired tomato sauce - it's egg-cellent!

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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42 Responses
  1. Jen

    I’ve always been intrigued by this dish but am a novice cook so I’m so happy that you simplified this so I could try it. It looks fantastic!

      1. David Deane

        If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you’ll end up with Huevos Rancheros, just top off with more cheese of your choice!

  2. What a gorgeous dish! I can’t believe I’ve never heard of Shakshuka. My husband is half Lebanese and we eat a ton of Middle Eastern food. I’m going to have to change that! And of course I’d love to try your Mexican version as well!

  3. I’ve never heard of shakshuka before but it sounds delicious 😋 I love the Mexican spin on the dish, cause well, Mexican inspired foods are one of my favorites. I also love that your dish includes eggs with a runny yolk-my fave way to eat an egg. Thanks for the inspiration, I’m going to make this for my husband, he’d love it!

  4. This one looks really delicious – and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I’d have them eat a mostly vegetable dish!

  5. This looks absolutely delicious! I can hardly wait to make this for my family! I know commenting about the beauty of a blog is a bit commonplace but I just have to say that I love your blog. It’s so inspiring. If you find me hanging out a little longer than the usual reader, I promise you I’m not a stalker :o) I’m just really enjoying your blog!
    Have a great day,
    Kelli M. Riebesehl

    1. Kelli, you are seriously so sweet! Totally made my day with your kind and thoughtful comment. I hope your family absolutely loves it as much as you do!

  6. SHaron in D.C.

    So, if you’re single, here’s what you do: On a Sunday afternoon, you make the shakshuka sauce. When it’s suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

    Another one-pan meal for a single — tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

  7. II use regular pasta sauce, add some ketchup and spicy garlic sauce- chineses- add Romano cheese and crack,the eggs over the stovetop, cover and cook for 5 minutes – easier and dynamite!

  8. Linda Castillo

    I want to try this but I don’t like runny yolks. Would it turn out just as good if I break the yokes and allow them to cook?

  9. Melanie G

    I have a ton of tomatillos from our garden, so I roasted them, and used them instead of the tomatoes. I pretty much stuck to the rest of the recipe, but my eggs definitely took at least 20 minutes to cook. But overall, great recipe!

  10. Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

  11. John-Mark

    Let’s see …

    Get out all the ingredients.
    Dice 3 peppers and an onion.
    Cut up cilantro and green onions.
    Crumble cheese and measure out spices.
    Slice optimal garnishes (as per your drool worthy photos).

    5 minutes?

    REALLY?

    I do not believe.

    Apparently I am so bad at this cooking thing that I should just hang it up and buy a frozen dinner.

    1. haha… no. I’ve probably just been cooking so long that I’m speed demon fast. I should start increasing “prep times” by 5 minutes which is probably more accurate for the home cook. 🙂

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