My Mexican Shakshuka with dippy eggs, poached in a rich Cajun tomato sauce. Finished with plenty of toppings and flatbreads for dipping.
It’s the perfect way to spice up your breakfast or brunch.
If you love eggs at breakfast and a bit of heat, this Mexican shakshuka is for you. It’s filling and satisfying while still being light on fuss — an excellent weekend brunch option.
🔪 How to make Shakshuka
Full recipe with detailed steps in the recipe card at the end of this post.
- Start by frying onion, red pepper, garlic and a chopped chilli in olive oil until softened.
- Add chopped tomatoes, a little sugar, smoked paprika, Cajun spice, chipotle, ground cumin and a pinch of salt and pepper. Let the sauce simmer for about 10 minutes to thicken.
Once the sauce has thickened, make four hollows, crack an egg into each and simmer gently for 4–6 minutes depending on how runny you like your yolks.
👩🍳PRO TIP Crack each egg into a small dish first, then pour it into the hollow — it reduces spills and keeps the yolks intact.
Serve straight from the pan. For extra flavour and texture, top with sliced avocado, finely sliced red onion, torn coriander, chilli flakes, a spoonful of soured cream and a drizzle of sweet chilli sauce. Warm flatbreads are perfect for dipping into the runny yolks.
🍽️ What to serve it with
- Grilled or homemade flatbreads for dipping
- Sweet chilli sauce
- Crispy oven-baked bacon for extra indulgence
- Or a side of bubble and squeak for a heartier meal
📺 Watch how to make it
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Mexican Shakshuka
10 mins
30 mins
40 mins
Ingredients
- 1 tbsp olive oil
- 1 medium onion, peeled and chopped
- 1 red pepper, deseeded and sliced
- 3 cloves garlic, peeled and minced
- 1 red chilli, chopped
- 2 x 400g tins chopped tomatoes
- 1 tsp granulated sugar
- 1 tbsp smoked paprika
- 2 tsp Cajun spice
- 1 tsp chipotle sauce
- 1 tbsp ground cumin
- Salt and pepper, to taste
- 4 large eggs
- 1 tsp chilli flakes
- 1 avocado, peeled and chopped
- 1 small red onion, finely sliced
- Small bunch coriander, roughly torn
- 3 tbsp soured cream
- 2 tbsp sweet chilli sauce
Instructions
- Heat the oil in a large frying pan and cook the chopped onion for about 5 minutes until slightly softened.
- Add the sliced red pepper, garlic and chopped chilli and cook for another 3–4 minutes.
- Stir in the chopped tomatoes, sugar, smoked paprika, Cajun spice, chipotle sauce, ground cumin and a pinch of salt and pepper. Bring to a gentle simmer and cook for about 10 minutes until the sauce thickens.
- Use a spoon to make four hollows in the sauce.
- Crack each egg into a small dish, then gently pour an egg into each hollow.
- Simmer gently for 5–6 minutes, until the whites are set and the yolks remain runny. To speed up setting, cover the pan with a lid or foil.
- Remove from the heat, sprinkle over chilli flakes and top with chopped avocado, sliced red onion, torn coriander, soured cream and a drizzle of sweet chilli sauce.
- Serve immediately with warm flatbreads for dipping.
Video
Notes
Nutritional information is per serving (recipe serves 4).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published in March 2016 and updated in August 2021 with extra photos and video.
Some links in this post may be affiliate links — if you purchase through them I may earn a small commission at no extra cost to you. Nutritional information is approximate. For more details see the site terms.