Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.

Tags

Ingredients

Servings:
4
Metric
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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  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.

Make

  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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

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

SO GOOD

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