Mexican Shakshuka
with tortillas

Name: Mexican Shakshuka
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Oregano, dried; 1/2 tsp Salt; 1 Onions, medium, diced; 1 lb Zucchini, cubed; 4 cloves Garlic, chopped; 2 Jalapenos (opt), seeds removed and diced; 2 Tbsp Cilantro, chopped; 4 oz Cheese, queso fresco (opt), crumbled; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 Tbsp Adobo sauce (from a can of chipotles in adobo); 4 Eggs; 8 Tortillas, taco-sized corn or flour; 1/4 cup Pepitas / pumpkin seeds; 1/2 cup Sour cream (sub plain or Greek yogurt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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)

Prep

Make spice mix - Combine chili powder, cumin, paprika, oregano, and salt. (Can be done up to 5 days ahead)
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)
Cilantro / Cheese - Prep as directed.

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Make

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.
Add garlic, jalapenos, and spice mix. Saute for 1 minute more.
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.
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.
While eggs are cooking, heat tortillas according to package directions.
Top shakshuka with pepitas and cilantro.
Serve shakshuka with tortillas and sour cream. Enjoy!

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Mexican Shakshuka with tortillas