Recipe: Mexican Shakshouka

It’s time for breakfast – this traditional African dish is given a Mexican twist. Time for Mexican shakshouka. You can make the base (all but the eggs) ahead of time if you wish, that way you just have assembly and baking when your guests arrive. Let’s get cooking.

Ingredients

• 2 off the vine tomatoes
• 1 teaspoon of your favourite chili flakes
• 3 tablespoons of grape seed oil
• 2 teaspoons of chopped garlic
• half a red onion
• 1 jalapeño
• 19 oz can of black beans
• 1/3 cup of water
• 1 teaspoon of cumin
• 4 eggs

First, set the oven to 400 degrees. Now, we’ll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.

These chilies are Bryce’s new favourite, so I used them. So tasty!

Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender. Then, add in the can of black beans. Cook for another 3 minutes.

Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it’s a thick sauce. Add back into the skillet and cook for 5 more minutes.

Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.

Done.

Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.

Those eggs are perfectly runny. This Mexican Shakshouka is full of flavour and richness.

Thanks so much for visiting and I hope you’re enjoying your weekend.

Recipe

Print Recipe

Mexican Shakshouka

Author: Ali

Servings: 4

It’s time for breakfast – this traditional African dish is given a Mexican twist. Time for shakshouka. You can make the base (all but the eggs) ahead of time if you wish, that way you just have assembly and baking when you guests arrive. Let’s get cooking.

Prep Time20 minutes minutes

Cook Time10 minutes minutes

Total Time30 minutes minutes

CourseBreakfast

CuisineIndian

Ingredients

• 2 off the vine tomatoes
• 1 teaspoon of your favourite chili flakes
• 3 tablespoons of grape seed oil
• 2 teaspoons of chopped garlic
• half a red onion
• 1 jalapeño
• 19 oz can of black beans
• 1/3 cup of water
• 1 teaspoon of cumin
• 4 eggs

Instructions

• First, set the oven to 400 degrees.
• Now, we'll make the tomato base sauce. In your Vitamix combine the first 4 ingredients and blend until liquified.
• Next, in a skillet add the tomato sauce and cook the chopped red onions and jalapeños for about 5-7 minutes until tender.
• Then, add in the can of black beans. Cook for another 3 minutes.
• Grab your Vitamix again and add in half the bean mixture, the water and the cumin. Blend until it's a thick sauce. Add back into the skillet and cook for 5 more minutes.
• Spoon out into an oven safe dish. Make 4 little pockets for the eggs and gently drop in the four raw eggs. Place in the oven and cook for about 9-12 minutes, until the eggs are just set and still runny.
• Done. Dish out and eat with multigrain toast, or potato hash. So delicious and full of flavour.