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Mexican Shakshuka

A delicious, light and flavorful shakshuka recipe filled with peppers, onions, and eggs in a spicy tomato sauce bursting with flavor
Course Breakfast, Main Course
Cuisine Mediterranean, Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5
Calories 137kcal
Author Julia Day


  • 1 red bell pepper
  • 1 yellow onion
  • 1 jalapeno
  • 1 tbsp olive or grapeseed oil
  • 1 tsp cumin
  • 2 cups diced canned tomatoes
  • 1 chipotle pepper optional
  • 1 tbsp adobo sauce optional
  • salt and pepper
  • 5-6 fresh eggs
  • 2 tbsp chopped fresh cilantro


  • Cut the jalapeno in half and scrape out the seeds and the white inner lining (that's the spicy part)
  • Dice the jalapeno, bell pepper and onion
  • Over medium heat, add oil to the pan. Once hot, add in jalapeno, onion and bell pepper
  • Cook until onion is lightly translucent. Add diced canned tomatoes, cumin, salt and pepper, and chipole/adobo sauce if you're including those
  • Bring sauce to a boil and turn to low. Crack the eggs on top. Be careful not to break the yolk.
  • Cover and cook for 15-20 minutes or until the egg yolk is just jammy.
  • Top with fresh cilantro and serve!


Calories: 137kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 821mg | Potassium: 331mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1135IU | Vitamin C: 44.5mg | Calcium: 68mg | Iron: 2.2mg