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!
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)
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!!
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!
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!
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!
Prep Time:
Yield:
Category:
Print
PinDescription
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
- Preheat oven to 375 degrees.
- Heat 10″ cast iron skillet to medium high heat, add grape seed oil.
- 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.
- Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
- Then add the diced tomatoes. Simmer for about 5 minutes.
- Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
- 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.
- Serve!
- Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.
- (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?
Roasted Tomato Caprese Frittata
Southwestern Roasted Vegetable Quinoa with Poached Egg
DON’T MISS A RECIPE ->
FACEBOOK | TWITTER | PINTEREST | GOOGLE+ | BLOGLOVIN | INSTAGRAM
This looks incredible! Can’t wait to try it!
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!
it’s super easy to make! I guarantee you’ll love the flavor, you definitely need to try it!
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!
★★★★
ohhh great idea David!
The bold color and flavors will keep me coming back for more!
yes it will! 🙂
This looks absolutely divine! i’ve always wanted to try it but have yet to. That needs to change ASAP!
you need to make it asap.. i’m in love!
Oh, this just looks and sounds like an incredible dinner! Loving the Mexican twist on this!
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!
yes you definitely need to change that girl!
Absolutely amaaazing!! I could eat the whole thing by myself!! I LOVE it!
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!
I hadn’t either but so glad that I tried it! It’s amazing! I hope you give it a try girl!
Step 5. Is this when the diced tomatoes go in ????
yup! apparently I didn’t finish my thought and add “tomatoes” just corrected it. Thank you Jim!
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!
★★★★★
I know right! It’s great when you can sneak those veggies in and the kiddos devour it! 🙂
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
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!
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!
★★★★★
Ohhhh that is a great tip Sharon! I might use that in general. Even a party of two you could do the same, it saves way better that way. Genius!
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!
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?
Yes, definitely. If fact, because I had to take the photos, by the time I actually ate it the yolks were cooked and it was fantastic!
This was fantastic, I cooked it for a dinner date and she loved it.
★★★★★
Dinner Date Win! Woohoo… glad it won her over 🙂
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!
Ohh love the tomatillo sub… that’s a great idea! Glad you loved the recipe!
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.
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. 🙂