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Mexican Shakshuka
with tortillas

Active: 30 minTotal: 30 min

Shakshuka (eggs cooked in a veggie-packed tomato sauce) has long been a favorite in the Cook Smarts community. It's a meal that is naturally vegetarian and gluten-free, so it works for a variety of dietary needs. This version gets the addition of a Mexican spice blend, giving this classic dish a totally new flavor. Serve it with tortillas for scooping up the delicious sauce.
Smarts: Queso Fresco cheese adds a salty, savory flavor to the dish, but feel free to skip the cheese if you prefer.



Mexican Shakshuka:
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Onions, medium - 1, diced
  • Zucchini - 1 lb, cubed
  • Garlic - 4 cloves, chopped
  • Jalapenos (opt) - 2, seeds removed and diced
  • Cilantro - 2 Tbsp, chopped
  • Cheese, queso fresco (opt) - 4 oz, crumbled
  • Oil, cooking - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
  • Eggs - 4
  • Tortillas, taco-sized corn or flour - 8
  • Pepitas / pumpkin seeds - 1/4 cup
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make spice mix - Combine chili powder, cumin, paprika, oregano, and salt. (Can be done up to 5 days ahead)
  2. Onions / Zucchini / Garlic / Jalapenos - Prep as directed. Combine onions and zucchini in one container. Combine garlic and jalapenos in another container. (Can be done up to 5 days ahead)
  3. Cilantro / Cheese - Prep as directed.


  1. Heat a large saute pan or Dutch oven with oil over medium heat. Add onions and zucchini with a pinch of salt and saute until tender, 5 to 7 minutes.
  2. Add garlic, jalapenos, and spice mix. Saute for 1 minute more.
  3. Stir in tomatoes (including liquid) and adobo sauce. Bring to a simmer and simmer until most of the liquid has cooked off, 2 to 3 minutes.
  4. Reduce heat to low-medium. Crack eggs directly into tomatoes. Top eggs with cheese. Cover and cook until eggs are done to your liking, ~5 minutes.
  5. While eggs are cooking, heat tortillas according to package directions.
  6. Top shakshuka with pepitas and cilantro.
  7. Serve shakshuka with tortillas and sour cream. Enjoy!

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This meal has 32 reviews

Left out the jalapeño and it still had a little heat and great flavor. I agree with some other reviewers that one egg per serving isn’t quite enough - I am glad I added extra. Will definitely make again.

By: Judith
Posted: Nov 26, 2019
Diet: Original


By: Kirsten
Posted: Nov 21, 2019
Diet: Original

Amazing! I wanted more immediately.

By: Leila
Posted: Nov 21, 2019
Diet: Original

Better than expected. I added extra eggs, which was good - and did let the eggs cook too long, which wasn't good - but otherwise really liked it.

By: Jennifer
Posted: Nov 20, 2019
Diet: Original

Was not expecting to like this very much, but I really enjoyed the flavors and was glad I had made a few extra servings than I normally do. The pepitas were a nice detail as well.

By: Dalia
Posted: Nov 11, 2019
Diet: Vegetarian

This was pretty good overall. I liked the flavor, but if I made it again I think I’d skip the cheese and follow the suggestion to add in a second egg to make this a bit more filling.

By: Melissa
Posted: Nov 11, 2019
Diet: Original