Spiced with chilli powder, beans and topped with avocado, cilantro and jalapeños, our Mexican Shakshouka erupts your palate leaving your senses singing and your appetite satisfied.
The post Labour Day weekend is always a weird weather moment. It is technically still summer, at least until September 21st, but the weeks in between include cool mornings, warm afternoons and even colder nights due to the sun slowly, a little bit each day, giving us less and less light. As the weather shifts, we can’t help but stay warm with hearty comforts that hug our souls and ignite our senses including our Mexican Shakshouka.
Shakshouka (also known as shakshuka, or eggs in purgatory) is a Tunisian dish of eggs nestled on a spicy bed of cumin and paprika spiced tomato sauce stewed with onions. It’s the perfect kitchen sink base for any ingredients you may have in your kitchen and it’s serving range is unlimited, ideal for Sunday brunch with friends, a weeknight dinner for two or a simple at home lunch, it’s a one-skillet-dish that’s as effortless as it is delicious.
Our take on the Mexican Shakshouka is spiced with the addition of chilli powder, a handful of beans and topped with creamy avocado, fresh cilantro and spicy jalapeños. Warm spicy tomatoes, textured beans, runny eggs, spicy jalapeños, creamy avocado and a generous sprinkling of cheese erupts your palate and leaves your senses singing with pure bliss and satisfaction.
Bon appetit xo
Chef Sous Chef
Mexican Shakshouka with Avocado and Jalapeños
Our take on the Mexican Shakshouka is spiced with the addition of chili powder, a handful of beans and topped with creamy avocado, fresh cilantro and spicy jalapeños. Warm spicy tomatoes, textured beans, runny eggs, spicy jalapeños, creamy avocado and a generous sprinkling of cheese erupts your palate and leaves your senses singing with pure bliss and satisfaction.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Food + Drink, Brunch, Main
- Cuisine: Mexican
- 1 tbsp extra virgin olive oil
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 medium red onion (diced)
- 3 large jalapeño peppers (two seeded and diced, one sliced in rounds)
- 1 1/2 cups mixed beans (cooked and strained (or one 398ml/14oz can))
- 1 can tomatoes (whole, diced, or crushed (796ml/28oz))
- 1/2 tsp salt
- 1/2 tsp black pepper (freshly ground)
- 8 large eggs
- 1/2 cup queso or feta cheese (optional)
- 1/2 tsp chili flakes
- 1/4 cup sliced green onion
- 1/4 cup fresh cilantro leaves
- 1 large avocado (peeled, seed removed, and thinly sliced)
- 1 loaf bread (sliced and toasted)
No. 1 | Set the oven to preheat at 350°. Also, preheat a large cast iron skillet on medium-high heat with 1 tbsp olive oil. Clean, peel, slice and dice your red onion and jalapeño peppers.
No. 2 | In a small bowl mix together the chilli powder, ground cumin, and smoked paprika with a couple tablespoons of water. Once the skillet starts to smoke, pour in the spice mix and stir until it starts to darken, about 30 seconds. Add the onion and the two diced jalapeños. Sauté, stirring often, until they are cooked through. Add the beans and canned tomatoes. Bring everything to a boil, reduce heat to medium and cook for 15 minutes or until thickened. Taste and season with salt and pepper.
No. 3 | Make eight little pockets in the thickened chilli and crack an egg into each one. Top with sliced jalapeños and cheese. Place in the oven for 12-15 minutes, or until the egg whites are cooked through and yolk still soft. While it is cooking, prepare the green onions, cilantro, avocado, and toast.
No. 4 | Once you remove the shakshouka, top with a sprinkling of chilli flakes, green onions, cilantro, and thinly sliced avocado. Serve with toast and enjoy!