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.
Ingredients
- 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
Nutrition Facts
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Nutrition Facts
Reviews
Ratings
Most Helpful
Husband and I enjoyed this, kids not so much...not big zucchini fans. Other shakshuka I have had does not use zucchini but rather more tomato-based sauce with red pepper mixed in giving it a sweet flavor...I am fine with this version but think I actually prefer the other. I made the same quantity as stated in the recipe but with 2 eggs/pp versus 1 egg/pp which I was able to fit (so total 8) in the pan on the stovetop.
1 Helpful37 reviews
The rare CS recipe that didn’t work at all. Spicing was way out of balance, eggs didn’t cook through in the Dutch oven in well over 5 minutes. This went straight into the compost before I inflicted it on my family.
0 HelpfulIt was good. I cut out jalapeños and trimmed chili powder. It still too spicy for the kids.
0 HelpfulDoubled the spices and added extra eggs and thought it was pretty good though still not hot enough for me. I didn't really understand serving tortillas on the side, though. I think next time I would maybe fry the tortillas so they're crispy or put the filling/eggs inside them like a burrito.
0 HelpfulLeft 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.
0 Helpful