Mexican Shakshuka
with avocados
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 avocados and pepitas for a creamy / crunchy finish.
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Proteins
Cuisines
Ingredients
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
- Avocados - 1 , sliced
- 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 - 8
- Pepitas / pumpkin seeds - 1/4 cup
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 / Avocados - 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. Cover, and cook until eggs are done to your liking, ~5 minutes.
- Top shakshuka with avocados, pepitas, and cilantro. Enjoy!
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